Class 1%V5
Book Mj31
Copyright N".
COPYRIGHT DEPOSIT.
The
" We may live without friends, We may live
without books,
But civilized man cannot live without cooks."
Malone Cook Book
Compiled from Recipes contributed by
Ladies of Malone and published by
the Woman's Aid Society of the
FIRST CONG REG A TIONAL
CHURCH, Malone. New York.
Rutland, Vt.:
THE TUTTLE COMPANY.
Printers.
BHARY OF j
uPESS. \
>ie»
Received
14
1903
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tnuy
1-
XXe.N«
^1 3. rl
)PY B. ]
A^
FIRST EDITION EDITED BY
riRS. C. S. RICHARDSON and MRS. M. E. McCLARY
SECOND EDITION REVISED BY
MRS. GEORGE HAWKINS and MRS. M. E. McCLARY
THIRD EDITION REVISED AND ENLARGED BY
MRS. GEORGE HAWKINS, MRS. M. E. McCLARY
MRS. C. W. BREED,
MRS. D. R. DEEDING and MRS. W. H. KING.
FOURTH EDITION REVISED AND ENLARGED BY
MRS. GEORGE.. HAWKINS,.,, .MRS. M. E. McCLARY
": 'yl A ?:Mfei.c. m breed,
Mp:S.,p,,IJ, BELDING, and MRS. W. H. KING.
€ f » « ' « ■
Copyrighted 1903 by the Woman's Aid Society First Congre-
gational Church, Malone, N. Y.
CONTENTS.
Weig"hts and Measures,
Time Required for Cooking, .
Table Service,
Soups,
Fish and Oysters,
Meats and Poultry, .
Fish and Meat Sauces with Relishes,
Croquettes, .
Vegetables,
Salads,
Eggs, . .
Cheese Dishes and Sandwiches,
Bread, Breakfast and Tea Cakes,
Pies and Puddings,
Pudding Sauces,
Desserts,
Frozen Desserts,
Cakes,
Fillings for Layer Cakes,
Small Cakes and Cookies,
Pickles and Relishes,
Preserving, Canning and Jellies,
Coffee, Tea and Other Beverages,
Chafing-dish,
Candy,
For the Sick,
Miscellaneous,
6
7
8
11
17
24
37
41
45
56
66
70
75
90
110
113
120
129
139
144
150
156
164
168
172
177
180
A Table of Weights and Measures for House-
keepers.
'-'■With weights and measures just and true,
With stoves of even heat,
Well buttered tins and quiet nerves.
Success will be complete.''''
Ten eg-gs, ..... One pound
One quart of flour,
Two cupfuls of butter,
One generous pint of liquid,
Two cupfuls of granulated sug-ar,
Two heaping- cupfuls of powdered sug-ar,
One pint of finely chopped meat, packed solidly.
The cup used is the common kitchen cup, holding half a pint.
Two and one-half teaspoonfuls make . . One tablespoonful
Four tablespoonfuls make . . . One wineglassful
Two wineglassfuls make .... One gill
Two gills make .... One teacupful
Two teacupfuls make .... One pint
Four teaspoonfuls of salt make . . One ounce
One and one-half tablespoonfuls granulated sugar make One ounce
Two tablespoonfuls of flour make . . One ounce
One pint of loaf sugar weighs . . Ten ounces
One pint of brown sugar weighs . . Twelve ounces
One pint of granulated sugar weighs . . Sixteen ounces
One pint of wheat flour weighs . . Nine ounces
One pint of corn meal weighs . . . Eleven ounces
A piece of butter the size of an o.^^ weighs . about 1 \ ounces
One square of Baker's chocolate weighs . One ounce
Time Required for Cooking the following Meats
and Vegetables.
Beef, sirloin, rare, per pound, eight to ten minutes.
Beef, sirloin, well done, per pound, twelve to fifteen minutes.
Chickens, three to four pounds weight, one to one and one-half hours.
Duck, tame, from forty to sixty minutes.
Lamb, well done, per pound, fifteen minutes.
Pork, well done, per pound, thirty minutes.
Turkey, ten pounds, three hours.
Veal, well done, per pound, twenty minutes.
Pototoes, boiled, thirty minutes.
Potatoes, baked, forty-five minutes.
Sweet potatoes, boiled, forty-five minutes.
Sweet potatoes, baked, one hour.
Squash, boiled, twenty-five minutes.
Squash, baked, forty-five minutes.
Green peas, boiled, twenty to forty minutes.
Shelled beans, one hour.
String beans, one to two hours.
Green corn, from twenty to thirty minutes.
Asparagus, fifteen to thirty minutes.
Spinach, one to two hours.
Tomatoes, one hour.
Cabbage, forty-five minutes to two hours.
Cauliflower, one to two hours.
Dandelions, two to three hours.
Beet greens, one hour.
Onions, one to two hours.
Beets, one to five hours.
Turnip s, forty-five minutes to one hour.
Parsnips, from one-half to one hour.
lo TABLE SERVICE
Bills of fare can easily be made from the following table and
served in the order indicated:
First Course — Raw oysters.
Second Course — Soup.
Third Course— Fish.
Fourth Course — Entrees: croquettes, sweet breads, fricassees.
Fifth Course — Roast meats.
Sixth Course — Sherbet.
Seventh Course — Entremets: dressed vegetables, served alone
each, as asparagus, spinach, cauliflower, macaroni, dressed eggs,
etc.
Eighth Course — Game.
Ninth Course — Salad.
Tenth Course — ^Cheese — macaroni dressed with cheese, cheese
omelet, etc. ; cheese and salad often served together.
Eleventh Course — Puddings, charlottes, creams, etc.
Twelfth Course— Glaces: anything iced— ice cream, water ice,
frozen pudding, etc.
Thirteenth Course — Dessert: fruit, nuts, raisins, bonbons, etc.
Fourteenth Course — Coffee.
It is very simple to prepare a dinner "a la Russe," as the many
dishes do not have to be hot and in perfection the same minute, and
served all together, but each succeeding course can be prepared
while the other is being served and eaten. For a " tea party," or,
in city parlance, "high tea," the coffee and tea equipages stand
before the hostess. The table may be ornamented with fruit and
flowers, but not in the formal fashion of a dinner party. Preserves
may stand on the table in glass dishes.
Fried oysters, croquettes, chops and green peas, omelet and
cold meats of various kinds may be served by the host. Vegetable
and other salads are always welcome, and hot bread and coftee
indispensable.
Bouillon often forms a first course. With bouillon a large tea-
spoon is provided.
SOUPS
*' Good broth and good keeping do much now and then.
Good diet with wisdom best comforteth men. ' '
General Directions. — The basis of all good soups is the broth of
meat. Put the meat into cold water, allowing one and one-half
pints for one pound of bone and meat — equal quantities of each.
Do not let it boil for the first half hour; then simmer slowly till done,
keeping the pot closely covered. The next day, when the soup is
cold, remove the fat.
Beef Stock. — Half a shin of beef; cover it with cold water, and
boil slowly five or six hours, salt it and strain. In the morning take
off fat. Then add the vegetables and herbs used for seasoning,
cooking all well together about one hour. Strain the soup before
sending to table.
Rice or Barley Soup. — Add to the above half a cup of rice or
barley, and boil for one hour.
Vermicelli Soup. — One cup of vermicelli; break it up and boil ten
or fifteen minutes. Then add to beef stock.
Macaroni Soup. — One cup of macaroni; boil three-quarters of an
hour. Then add to beef stock.
Consomm^. — Four pounds of the lower part of a round of beef,
four pounds of the knuckle of veal, two tablespoons of butter, six
quarts of cold water, one large onion, one-half a carrot, three stalks
of celery, one tablespoon of salt, bouquet of herbs and a few spices.
Cut the beef and veal into pieces, put one tablespoon of butter into a
very clean soup kettle with the pieces of meat, stir over a hot fire until
the meat is browned but not burned. Then add one quart of water;
cook until a glaze has formed on bottom of the kettle, say about one
hour. Then add five quarts of cold water, let it come slowly to the
boiling point, set back and simmer for six hours. Remove scum
from time to time. One hour before serving, add vegetables which
12 SOUPS
have been cut fine and browned in one tablespoon of butter. Add
herbs and spices and one tablespoon of salt. When done strain
through a fine cloth into a bowl and cool without covering-. If the
Consomme is not clear, put over the fire again, bring to the boiling
point and add the white and crushed shell of one ^^^, mixed with a
little cold water, boil two minutes, then stand on back of range to
settle, then strain through two thicknesses of cheese cloth.
Bouillon. — A knuckle of beef well cracked and a small veal bone;
one-half each of a carrot, turnip and onion; a little celery. Cover
the^bones with water and let kettle stand where it will boil slowly
all da3^- -twelve hours if possible; the last three hours have the vege-
tables in. Salt, strain through a colander into a stone jar; in the
morning remove all fat. Heat the jelly, which should be solid, and
strain through a flannel bag. Bouillon is simply good, strong stock,
well seasoned. Mrs. L. C. Wead.
Bouillon, No. 2. — Should be served in little china cups. Place
a fowl that has been half roasted in the soup kettle, with three
pounds of lean beef, salt and pepper them and pour over them three
quarts of cold water. Then set it over a good fire. In about halt
an hour remove the scum, then add ordinary sized carrot, one small
leek, one stalk of celery, a little parsley, bay leaf, one onion and
two cloves, clove of garlic, let it simmer for about five hours, then
skim again; strain into an earthen bowl, where it can cool rapidly.
When ready to serve, heat. Mrs. J. R. Flanders.
Vegetable Tomato Soup. — Two quarts beef stock, one can or one
quart of fresh tomatoes, one-half can or one-half pint fresh peas,
same quantity string beans, cut in small pieces, and a small onion,
cut fine. Cook all in stock, season with pepper and salt. Do not
strain. Serve with squares of toast. Mrs. Ralph.
Black Bean Soup.^ — Soak one pint of black beans over night. In
the morning pour oft' the water, and add three quarts of water, with
any bones, either of beef or mutton. Boil slowly five or six hours.
When half done add one scant teaspoon of cloves in a bag, and an
SOUPS 13
onion, if liked. Skim carefully if it is to be used the same day.
Strain it, mashing the beans slightly with a spoon. Lay slices of
lemon and hard boiled o.^^ in the tureen, and pour the soup upon
them. Mrs. Richardson.
Bean Soup. — To about three pounds of a well-broken joint of veal
add four quarts of water, and let it boil one hour. To this add a
scant pint of beans, which have been previously soaked over night
and parboiled. Let cook slowly two hours. Season with pepper
and salt. One-half hour before going to the table add a cup of sweet
milk; also a small piece of butter. Serve with crackers.
Mrs. Emma Hawkins.
Pea Soup. — Use one quart of split peas, soaking them over
night. Put over the fire at nine in the morning, in four quarts of
cold water; add one finely chopped onion and a pound of salt pork.
Boil four hours; strain and put back on the stove for one-half hour.
Mrs. Gillett.
SpHt Pea Soup. — One cup of peas, three pints of cold water, one
tablespoon of butter, one tablespoon of flour, one-half teaspoon of
sugar, one teaspoon of salt, one salt spoon of white pepper. Soak
peas over night, put them on to boil in three pints of cold water, and
let them simmer until dissolved, adding enough water as it boils
away to keep three pints of liquid in the kettle. Keep well scraped
from the sides of kettle, and when soft, rub through a strainer, and
put on to boil again. Add either water, stock, milk or cream to
make the consistency 3^ou wish. It .should be more like a puree
than a soup. Cook the butter and flour together, and add to the
strained soup w^hile boiling; add salt and pepper, and when it has
simmered ten minutes serve at once with toasted dice of bread. It
must always be strained, and thickened with flour and butter, or it
will separate as it cools. It may be varied in many ways, hy
adding half of a can of tomatoes before straining, or by boiling
with the peas a small onion, or by adding any remnants of bone or
meat. Mrs. J. Lincoln.
'4
SOUPS
Tomato Soup. — One can or a quart of nice ripe tomatoes, chopped
fine; also, two or three good-sized onions, chopped fine, a handful of
rice, two quarts of water. Boil nearly an hour. Then add pepper,
salt, and butter the size of a small egg; last, add one quart of good,
rich milk. Taste, and season more if needed; it requires a good
deal of salt. Mrs. J. S. Phillips.
Tomato Soup. — One quart can of tomatoes, three pints of milk, a
large tablespoonful of flour, butter the size of an o.^^, pepper and
salt to taste, a scant teaspoonful of soda. Put the tomato on to stew
and the milk in a double kettle to boil, reserving, however, half a
cupful to mix with the flour. Mix the flour smoothly with this cold
milk, stir into the boiling^'milk, and cook ten minutes. To the
tomato add the soda, stir well, and rub through a strainer that is
fine enough to keep back the seeds. Add butter, salt and pepper to
the milk, and then the tomato. Serve immediately. A little
■whipped cream added when serving improves this. If half the rule
is made stir the tomatoes well in the can before dividing, as the liquid
portion is the more acid. Miss Mary Meehan.
Tomato Soup. — Put into a sauce-pan one quart of stewed or can
of tomatoes, one pint of stock, one bay leaf, one small onion, sprig of
parsley, let all cook for fifteen minutes, press through a sieve to
remove seeds, return to the sauce-pan and place on the range, rub a
tablespoon of butter and two of flour together until smooth and stir
into the soup when boiling. Stir constantly until smooth, add salt
and pepper. Serve with Croutons.
Potato Soup.^ — Three potatoes, one pint of milk, or milk and
water, one teaspoon of chopped onion, one-half teaspoon each of flour
and butter. Cook onion in milk, then add the potato, which has been
previously boiled and mashed. Rub through strainer and return to
kettle. Stir flour and butter together, add a little soup and stir into
the remaining soup. Boil a few moments, season with pepper, salt
and a little parsley. Serve with toasted crackers.
Stewed Oysters. — One quart of milk, one quart of water; salt
SOUPS 15
and pepper to taste; six crackers rolled fine and cooked in the milk
and water twenty minutes; then add three pints of oysters and half
a cup of butter, and let it come to a boil. Mrs. F. J. Seaver.
Oyster Soup. — Put one quart of oysters in a colander to drain,
then pour over them one pint of cold water and drain it into the
liquor. Put the liquor into the sauce pan and when it boils skim it.
Add one pint of milk or cream. Wash the 03^sters by allowing cold
water to run over them through the colander. Add them to the soup
with one tablespoon of butter, salt^ and pepper to taste. Let all
come to a boil and serve.
Turkish Soup. — Bring to the boiling point one quart of good
stock (white preferable). Add to it one teaspoon of onion juice, blade
of mace, one bay leaf and a little parsley if liked. Stand over a
moderate fire fifteen minutes. Then strain and add two-thirds of a
pint of milk, salt and pepper to taste. When ready to serve take
kettle from the fire and add quickly the yolks of two eggs, beaten
with two tablespoons of cream. Serve immediately with cheese
croutons. Mrs. Hawkins.
Turkey Soup. — Boil a turkey or chicken carcass, dressing and
all, for two hours, adding one onion. Take out and chop all the meat
and return to the soup. Then add stalks of celery, cut fine, and
thicken with two tablespoonfuls of flour. Half an hour before
serving, add one cup of cream or milk. Mrs. Breed.
White Stock for Soup. — To four pounds of veal, lamb or chicken,
put five quarts of cold water. This should be heated only moderately
for the first half hour, after which place the pot on back of stove,
allowing the soup to simmer for four or five iiours or until the meat
falls from the bones. Strain through colander into an earthen dish,
add a little salt and set to cool; when cool remove fat.
Mrs. Breed.
Cream of Celery Soup.— To one pint of white stock add a small
onion, large cup of celery cut in small pieces, cook until soft enough
J 6 SOUPS
to strain throug-h a sieve, after which return to the kettle; add one
pint of milk; thicken to the consistency of cream, using- about one
tablespoon of flour. Just before serving add one pint of cream and
a piece of butter the size of a M^alnut. Mrs. Breed.
Asparagus Soup. — Follow directions"for celery soup, substituting-
asparag-us for celery, and use the asparag-us tips to drop in about
five to ten minutes before serving.
Cream of Green Peas. — Follow the directions for celery soup,
substituting one pint of green peas for celery.
Corn Soup. — One pint of grated corn, one quart of milk, one pint
of hot water, one even tablespoonful of flour, two tablespoonfuls of
butter, one slice of onion, salt and pepper to taste. Cook the corn
in the water thirty minutes. Let the milk and onion come to a boil.
Mix the butter and flour together, add a few tablespoonfuls of the
boiling milk, when smooth, stir into the milk and cook eight
minutes, remove the onion, strain corn and add to the above. After
cooking a little add one cup of sweet cream, and when thoroughly
heated, a small piece of butter, and serve. Mrs. H. E. King.
Corn Bisque. ^Take one can of corn, place on back of stove, let
it cook slowly for three or four hours, then strain through a colander.
To the liquid add one pint of milk, and thicken as desired, (about
one tablespoonful of flour). Just before serving, add one cup of
sweet cream which has been heated, and butter size of a walnut.
Salt to taste. Serve when hot. Makes enough for eight or ten
bouillon cups. Mrs. S. T. Carpenter.
Velvet Soups.— To a quart of strong, well-flavored consommo
(beef, chicken, mutton, game, or "combination ") add a large cupful
of rich cream which has been poured boiling hot on the beaten 3^olks
of four eggs mixed with four tablespoonfuls of cold cream. As a
last touch of seasoning in reheating, add a little powdered mace.
Boiled chestnuts or blanched almonds, pounded to a paste, may be
added, if desired.
FISH AND OYSTERS
" The best fish is the one that's caught.'"
Baked Trout. — Dry fish thoroughly, inside and out. Sprinkle
inside with pepper and salt, and put in a small cup of butter. Cut
fish in sections and insert small strips of salt pork; put in dripping-
pan, on a rack. Just before taking from the oven pour over the fish
a coffee cup of sweet cream. Let brown if necessary; thicken gravy
with a little flour.
Stuffed Lake Trout.— Clean the fish and prepare a dressing of
bread crumbs, butter, salt, pepper, a little milk, to moisten, and fill
the fish. Bake about one hour. Miss W. Childs.
Fish Dressing. — One cupful of stale bread crumbs, moisten with
a little cold water, add a small onion chopped very fine, or the juice.
One teaspoonful of thyme, savory, parsley, salt and pepper to taste,
mix with one &gg, stuff, tie, and bake with slices of salt pork until
done. Mrs. W. S. Lawrence.
Brook Trout, Fried. — Wash, wipe and roll in meal or flour; drop
into the frying pan of hot butter; fry to a nice brown. After
removing the fish, pour a cup of cream into the frying pan, adding a
little pepper and salt; boil a minute or two and pour over the trout.
Mrs. Gillett.
Adirondack Trout. — ^Catch'em; remove inwards; pack in fine salt
to slime — two ounces to each pound of fish; let them remain in slime
twelve hours; then clean thoroughly and pack in broken ice and
swamp moss; keep in a cool place till used. To fry, put a piece of
butter size of an egg in a pan; heat as hot as possible without
burning; drain and lay trout in pan; salt lightly; cook on one side;
remove pa7i from fire; turn the trout and crisp to taste. Serve la
ivoods, M. E. McClary.
i8 FISH AND OYSTERS
Boiled Salmon. — The middle slice of salmon is the best. Sew-
up neatly in cheese cloth, boil a quarter of an hour to the pound in
hot salted water. When done, unwrap with care, lay upon a hot
platter, taking- care not to break it. Have ready a large cupful of
drawn butter, very rich, in which has been stirred a tablespoonful
of minced parsley and the juice of a lemon. Pour half upon the
salmon and serve the rest in a boat. Garnish with parsley and
sliced eg-gs, or slices of lemon. Any fresh iish can be cooked in
this way.
Turbot a la Creme.— Take a white iish or two pounds of halibut;
steam or boil twenty minutes; break in flakes; remove the bones
and sprinkle with salt and pepper. Take one quart of milk, three
large slices of onion, a little parsley; put over the fire and boil one
minute; mix four tablespoonfuls of flour with one-half cup of butter,
add a little milk and mix to a cream; then pour it into the boiling-
milk and stir and cook until it forms a thick cream; take from the
fire; add the yolks of two well- beaten eg-gs, and strain through a
coarse strainer. Put in a buttered baking dish a layer of sauce
and a layer of fish alternately until the dish is full, the sauce being
on top; sprinkle with bread crumbs and bake one-half hour in a
moderate oven. May be baked in shells. Mrs. J. E. Taylor.
Creamed Codfish. — Put fish on the stove in cold water; keep
warm, but do not boil until the fish is softened; remove bones and
skin, shred finely and put it in a sauce pan with rich milk, in
proportion of one pint of milk to one coffee cup of fish; let it come to
a boil and thicken with a teaspoon of flour. Just before taking from
the stove stir in butter size of an \^^^', and one beaten ^^^. Season
with pepper and garnish with hard-boiled eggs, or place poached
eggs carefully on fish with a little salt and pepper on each &^^. If
you wish, the fish may be shredded before putting in cold water.
Fish prepared as above is good poured over buttered toast.
Codfish Balls. — One coffee cup of boiled codfish, picked very fine;
add two cups of mashed potatoes, one ^^^, three tablespoons of cream,
FISH AND OYSTERS ig
and butter size of an egg; salt and pepper to taste. Beat all
together until very light; make into balls, roll in flour and fry in
butter. Enough for five persons. Nellie O'Connell.
Codfish Balls. — One quart of potatoes, pared and sliced; one pint
of codfish, finely shredded; two eggs, one tablespoon of butter. Boil
potatoes and codfish together, mash and add the beaten eggs and
butter. Beat all together until very light. Shape in balls and fry
like doughnuts. Mrs. Chipperfield.
Note. — One-half teaspoon of mustard improves fish cakes.
Codfish and Potatoes.— Prepare the fish as for fish balls, only
not as fine; put in a baking dish, with alternate layers of cold boiled
potatoes sliced and seasoned with butter and pepper. Pour over
all two cups of sweet cream or cream sauce. Bake one-half hour.
Mrs. Pease.
Codfish Fried in Butter. — Pull codfish apart and soak over night.
In the morning put in a dry towel, absorbing all the water. Make a
batter of .two eggs, a tablespoon of flour; roll the fish in this and fry
in butter. Miss Chambers.
Broiled Fish.— Wash and dry fish in a towel. Place on a
greased broiler, flesh side down, over clear coals, but not so hot as
for beef steak. Season with butter, pepper and salt. Salt fish
freshened twenty-four hours is also good broiled.
Salt Mackerel. — Freshen over night with the flesh side down.
Bake in dripping pan one-half hour; then place on hot platter and
add one small cup of sweet cream and a little butter.
Mrs. McClary.
Broiled Mackerel.— Soak the fish in a large pan of cold water,
flesh side down, for eighteen hours; change the water. When ready
to cook, wipe dry and lay on a greased broiler, broil with flesh side
down, over a clear fire, then turn and broil the skin side. Be care-
20 FISH AND OYSTERS
ful, as this side burns quickly. When cooked place on hot platter
and spread with butter or serve with Maitre d' Hotel Sauce.
Mrs. Rorer.
Broiled Finnan Haddie.— Plunge fish into boiling water and let
it remain five minutes, then dry thoroughly on a cloth. Broil over
a clear fire, flesh side down at first, turning occasionally to keep
from burning; the skin side needs only to brown, the flesh side
needs the cooking. When done put on hot platter with a little butter,
or one tablespoon of melted butter and a teaspoon of lemon juice.
Broiled Shad Roe. — Wash and dry the roe with care not to break
the skin, place it on a well-greased broiler and rub it with butter
once or twice during the time of broiling; cook to a nice brown, place
it on a hot dish and cover with a Maitre d' Hotel sauce. Can be
baked or cooked in a Saute-pan.
Halibut a La Flamande.— Have steaks two inches thick cut from
the halibut, cover the bottom of a baking pan with one tablespoon
each of butter in small bits, onion and parsley chopped fine, one-
half teaspoon of salt and a few dashes of pepper. Lay the steak on
this. Beat the yolk of one o.^^ light, brush it over the top of the fish
and cover with one tablespoon each of onion and parsley chopped
fine, one tablespoon of butter, one-half teaspoon of salt and a little
pepper. Pour over each steak one teaspoon of lemon juice. Bake
forty minutes. Garnish with lemon and parsley. Serve with
HoUandaise sauce. Mrs. J. E. Ta3dor.
Broiled Halibut. — Season the slices with salt and pepper, and
lay them in melted butter for half an hour, having them well covered
on both sides. Roll in flour and broil from twenty to thirty minutes
over a clear fire. Serve on a hot dish, garnishing with parsley and
slices of lemon. The slices of halibut should be about an inch thick
and for every pound there should be three tablespoonfuls of butter.
Miss Parloa.
FISH AND OYSTERS 21
Escaloped Fish. — Take cooked fresh fish; put alternate layers of
fish and cream sauce in a baking- dish. Cover with fine cracker
crumbs and pieces of butter. Bake one-half hour.
Oyster Cocktails.— In a wineg-lass put one tablespoon of lemon
juice, four tablespoons of tomato catsup, tliree drops of tabasco
sauce, a dash of celery salt and a dash of Worcestershire sauce for
six oysters. Mrs. L. C. Wead.
Escaloped Oysters.— Butter a dish that is about three inches
deep; put in a layer of cracker and bread crumbs; then a layer of
oysters free from their liquor; then bits of butter; sprinkle with
pepper and salt; do this until you have used a quart of oysters; over
the whole pour a teacup of sweet cream, and bake three-quarters of
an hour. Mrs. Parmelee.
Fried Oysters. — Take with great care from the liquor as many
oysters as you wish to fry; lay flat on a soft napkin; press another
lightly over to absorb all liquor; beat several eggs in bowl; roll
fresh, crisp oyster crackers to fine powder; melt enough sweet butter
to cover bottom of pan one-eighth inch deep; dip each oyster in eggs,
and roll in cracker, without breaking the oyster, until completely
incrusted; place carefully in pan, and fry quickly to nice brown;
turn oysters so as not to break crusting. Serve on hot plates with
buttered toast. T. W. Miller.
Note. — Serve with oysters finely shredded cabbage, with French
dressing.
Fricasseed Oysters. — Put in a sauce pan one quart of oysters
with their liquor, boil a little, then put in a colander, shake well
until thoroughly dry, then put back in the sauce pan with a cup of
sweet cream, a little butter, a little white pepper and salt; put a
tablespoon of flour into the cream to thicken. Serve on toast.
Mrs. Belding.
Creamed Oysters.— Put butter size of an English walnut into a
sauce pan, add a little parsley, celery, onion, mace, nutmeg, and a
small piece of bay leaf. Let simmer, but not brown. Sprinkle in two
22 FISH AND OYSTERS
tablespoonfuls of flour, cook, stirring constantly. Pour in strained
juice of one and one-half pints of oysters (hot), cook slowly for one-
half hour. Then add one-half cup of thick cream, heated. Run
throug-h a sieve. If not thick enough add a little more flour wet with
milk. Season with red pepper and salt, juice of one-half lemon.
Cook oysters in sauce until plump and hot. Mrs. S. A. Beman.
Deviled Scallops. — Put one quart of scallops in sauce pan, bring
to boiling point in their own liquor, drain and chop fine, saving
liquor. Put three tablespoonfuls of butter in a bowl, beat to a
cream, add scant teaspoonful of made mustard, one teaspoonful of
salt, dash of cayenne, and beat well. Now add one cup of hot stock.
Stir scallops and then liquor into this sauce and let stand one-half
hour. Then put in baking dish or shells. Sprinkle with crumbs
and dot with butter and bake in a moderate oven twenty minutes.
Miss Parloa.
Scallops Fried in Batter. — Make a batter of one pint of flour, two
eggs, one tablespoonful of salad oil, one teaspoonful of salt, nearly
one-half pint of milk. Beat eggs light, add milk, then pour the
mixture upon the flour. Beat hard for two or three minutes. Then
add salt and oil. Drain and dry one quart of scallops, season with
salt and pepper. Drop into the batter and then drop spoonfuls of
scallops and batter into boiling lard. Cook for three minutes,
drain and serve at once. Miss Parloa.
Deviled Crabs.— Twenty-five live crabs steamed about twenty
minutes; pick them out carefully, bodies first, then the claws.
Take four hard boiled eggs, mash fine, mix them with crab meat,
fork them together. Take two cups of milk, two tablespoons of butter
and two of flour creamed together; have the milk scalding. One
tablespoon of Worcestershire sauce, about one-third of a nutmeg
grated, a little cayenne pepper, salt to taste. Take fifteen shells
and wash carefully, then fill shells and cover with white dried
bread crumbs, put a little butter on each and brown in the oven.
Mrs. Frank Haven.
FISH AND OYSTERS 23
A Simple Timbale of Halibut. — Take a half pound of uncooked
halibut. Cut it into fine pieces, pound it in a mortar, and pass it
throug-h a sieve. Mix a cupful of white bread crumbs with a half
cupful of cream, and stir until it makes a smooth paste; remove it
from the fire, add the fish pulp, a half teaspoonful of salt, and a
dash of paprica. Then beat in lig-htly, a little at a time, the
whipped whites of five egg-s. Fill buttered timbale molds with the
mixture, and place them in a pan of hot water in a moderate oven
for thirty minutes. This will fill a quart mold, or eight individual
molds. Serve with a white or with a tomato sauce.
Mrs. Belding-.
Salmon Wiggle. — One and one-half cups of milk, four tablespoons
of butter, three tablespoons of flour, one cup salmon picked apart
with fork, one cup green peas, pepper and salt to taste. Make a
sauce of the milk, butter and flour. When it thickens, stir in peas
which have been previously warmed. Serve hot.
Sadie Thompson.
Little Pigs in Blankets. — Take as many large oysters as are
wished and dry them with a towel. Have some fat bacon cut in
very thin slices, cover each oyster with them and pin on with wooden
toothpicks. Broil or roast them until the bacon is crisp and brown.
Do not remove toothpicks. Serve hot.
" Within these folds we may confidently look to find the intel-
lectual powers of man." — Duke of Ar gyle.
MEATS AND POULTRY
" JV/io can offef such a dish
May dispense with soup or fish;
And if he a guest should wish,
Let him send for vie.''''
Roast Beef. — Place meat on a rack which will raise it a little
above the bottom of the pan. Put in a corner of the pan a half tea-
spoonful of salt and a quarter of a teaspoonful of pepper. Put in
also two tablespoonfuls of water. Place in a very hot oven for
fifteen or twenty minutes until meat is browned; then lower the
temperature of the oven and cook more slowly until done; baste
frequently. Allow fifteen minutes to the pound. Mrs. Belding.
Yorkshire Pudding. — One pint of milk; one teaspoonful of salt;
two cups of flour sifted with one teaspoonful baking powder; four
egg-s, beaten thoroughly; mix all together quickly — eggs, milk and
salt, then flour — pour off fat from the gravy in the pan, and then
pour in the pudding. Continue the roasting, letting the drippings
fall on the pudding; baste the meat with the gravy taken from the
pan. From half an hour to fifty minutes will make the pudding.
Cut the pudding in small squares and serve about the beef, or
separately if preferred. Mrs. C. L. Hubbard.
Beef a la Mode. — Take from six to eight pounds of the round of
beef, free from bone; one-fourth pound of salt pork; cut the pork into
one-fourth inch strips, pepper, and draw through the beef with a
larding needle; place in a kettle one-third full of boiling water —
keeping the beef from the bottom of the kettle by placing a wire
frame or narrow pieces of board under it. Then cut fine two or
three carrots, one large onion, and put over the beef; keep enough
water in the kettle to steam the meat; care should be used not to
burn. Cook three to four hours, keeping the kettle closely covered;
when done remove the beef, leaving carrots and onions in liquor,
which thicken for grary. Mrs. Ralph.
MEATS AND POULTRY 25
Smothered Beef and Onions. — Take a good-sized steak (round is
the best) and six onions; remove bone from steak; chop onions fine;
pepper and salt; place on steak, and roll; fasten firmly; put in fry-
ing pan with a little water; cover closely, and steam about fifteen
minutes; then put a good-sized piece of butter in the pan, and cover
again; steam till done,, having just enough water in pan to keep from
burning. Mrs. Ralph.
Irish Stew.— Take the remnants of a roast of beef; pare four
potatoes and slice one-half inch thick; one or two onions cut up fine;
one-third cup of rice, if desired. Place meat over fire in three
quarts of cold water, two hours before dinner, onions and rice one
hour, potatoes twenty minutes. Season with pepper and salt.
Remove bones and add dumplings fifteen minutes before serving.
For the dumplings use one pint of flour, two rounded teaspoonfuls
baking powder, salt, and sweet milk for a stiff batter. Drop by
spoonfuls into boiling soup fifteen minutes before serving. Do not
raise the cover or let the soup cease to boil after they are added.
Mrs. McClary.
To Broil Beefsteak. — A perfect steak should be from one and
one-half to two inches thick. Trim it a good shape, heat the broiler
very hot, greasing with a piece of the fat. Lay outside edge
towards the handle so that the fat may run on the meat. Place it
close to the hot coals and count ten slowly, turn it and do the same,
to sear the outside and keep the juices in, then hold it farther from
the coals, turning very frequently. Broil from eight to fifteen minutes
according to the thickness of the steak. A steak should be rare, but
not raw, should have a uniform red color and be full of juice. Put on
hot platter, sprinkle with salt and pepper, and spread with butter.
It is excellent with tomato or mushroom sauce poured over the steak.
Mrs. Belding.
Hamburg Steaks. — Chop one pound of lean raw meat very fine,
remove all the fiber possible. To the mince add one-half table-
spoonful of onion juice, one-half teaspoonful of salt, one-fourth tea-
[31
26 MEA TS AND PO UL TR Y
spoonful of pepper, dash of nutmeg, one egg. Form into small
balls and flatten, or shape in tin, good inch and a half thick. Broil
same as beefsteak. Serve with Maitre d'Hotel sauce.
Roast Steak. — Have two pounds of good tender steak. Have
ready a dressing of bread crumbs; spread this on the steak and
roll; tie firmly. Have the oven hot, and bake an hour. Sprinkle
on salt and pepper just before it is done. Mrs. Gillard.
Potted Beef. — Take a large beef shank, and put into enough cold
water to cover it. Boil till very tender — till all the bones and
cartilage can be easily removed. Chop the meat fine, and replace
in the pot with the liquor, which should be about one quart. Let
it simmer gently; season with salt, pepper and a little sage or
summer savory if you wish. Press, and when cold cut into slices.
It is convenient for tea. Mrs. Gilbert.
Beef's Tongue. — Boil a fresh tongue in salted water one and one-
half hours. Before putting it in the water, trim it carefuUj^ and
skewer into good shape. When it is boiled remove the skin. If it is
to be used cold, replace the skewer, put it again in the water in
which it was boiled and let it remain until cold. If used hot, pour
over it a white or a piquante sauce, garnish with parsle\^ Spinach
is a good vegetable to serve with tongue. Mrs. Belding.
Creamed Dried Beef. — One cup of dried beef. Let it soak in
warm water a few minutes; pour off the water and add one pint of
milk and cream. Thicken with a little flour, and season with
pepper, salt and butter. Just before taking from the stove add one
^^^, well beaten.
Packing Beef. — For one hundred pounds of beef, take four quarts
of salt, one and one-half ounces saltpetre, one and one-half ounces
soda, four pounds sugar. Rub this together and then rub on the
beef; pack very tightly and solidly; this makes the brine. For
small families use small package, that each layer may be as small
as possible, as taking away part of a layer drains the brine from the
MEA rs AND PO UL TR Y 27
remainder of the layer. Adding water takes away the peculiar
excellence and tenderness of the beef. George Hawkins.
Corned Beef Hash. — To one heaping measure of meat chopped
fine, allow two measures of chopped potato, season with pepper;
put in frying pan and moisten with milk or cream; when hot add a
generous piece of butter and mix. It may now be put in a baking
dish and cooked in a quick oven until brown or left in the frying
pan and cooked fifteen minutes, stirring occasionally.
Mrs. James Sawyer.
Hash Balls. — Prepare hash as above, form into small, round
cakes about an inch thick; dip in ^^^, roll in bread crumbs and fry
like croquettes. Serve with tomato sauce.
Meat Puffs. — Chop meat that has been previously cooked; season
well with pepper, salt and butter; moisten with a little stock or
water. Make nice puff paste; roll thin; cut into round cakes; fill
with meat and bake. Serve warm. Miss Amelia Greeno.
Chopped Beef. — Take tender steak and chop very fine, removing
all the fibre; make into a flat ball. Put it on the broiler over
bright coals, only heating through; season with butter and salt.
Nice for invalids. Mrs. Parmelee.
Roast Lamb. — Put salt and pepper on the meat and with a flour
dredge sprinkle on a little flour. Place in the dripping pan without
water. If there is not enough fat to baste it, when thoroughly
heated, throw on a cup of boiling water in which has been placed a
little butter. Baste frequently. If you choose, use a dressing made
as for turkey. Serve with mint sauce. Mrs. Gillett.
Crown of Lamb with Peas. — In cooking it care must be taken
that it is thoroughly done. With the length of the ribs on both sides
a crown roast may be prepared which is very effective in appearance.
Stand the. two pieces with the bone side outwards and draw them
round together to a circle, tying or skewering them. Cover the ends
28 ME A TS AND PO UL TR Y
of the bones with greased paper or a flour and water paste so that
they will not char, then roast in a quick oven. In serving fill with
nicely cooked peas.
Ragout of Mutton. — For six persons. Three pounds of mutton, a
carrot, a turnip, two tablespoons chopped onion, one quart potatoes,
measured after being pared, and cut into one-half inch cubes; three
tablespoons flour, three of butter, three pints of boiling water, and
enough salt and pepper. Cut most of the fat off", and then cut meat
in small pieces. Season and roll in flour. Put butter in frying
pan, and all the vegetables (except potatoes), cut fine. Cook slowl}'
five minutes, then add meat. Stir over a hot fire until a golden
brown. Pour on the water and cook slowly one and one-half hours.
Add potatoes and cook one-half hour longer. Mrs. Chipperfield.
Venison. — Lard the venison, rub with butter and dredge with
flour, place in a hot oven and roast fifteen minutes to every pound,
basting every ten minutes, at first with melted butter, and then with
its own drippings. When half done season with salt and pepper.
When done put on hot platter, add two tablespoons of flour to the fat
in the pan, add one pint of stock and cook; take from the fire and
add one tablespoon of currant jelly, season with salt and pepper.
Veal Cutlets. — Take cutlets and partly cook, then dip in a beaten
&^g and roll in bread crumbs. Fry brown in lard and butter.
When cooked, remove, and put a little water in the pan, thicken with
teaspoon of flour, season with butter, pepper and salt; pour over
cutlets and serve. Mis Greeno.
Veal Pot Pie. — Take three pounds of veal; put in hot water,
enough to cover; cook slowly about three hours, or till tender; renew
water as it boils away. It is well to plan for this the day you are
baking bread. Take of raised dough for dumpling as you would
for biscuit; when light steam one hour in steamer. Cook the potatoes
either by themselves or with the meat for half an hour. Put meat,
ME A TS A ND PO UL TR Y 29
potatoes and dumplings on a platter and pour over gravy. For gravy-
take some of the water in which the meat is cooked, thicken with
flour wet in cold water. Season with butter, pepper and salt.
Mrs. C. D. Hubbard.
Veal Stew, English.— Three pounds of shoulder of veal, cut into
four-inch pieces, stewed with a large onion, sliced, and a piece 01
salt lean and fat pork. When nearly done add salt and pepper,
thicken gravy, adding a small can of button mushrooms. Stew
fifteen minutes after. A little chopped parsley is an improvement.
Mrs. W. S. Lawrence.
Veal Balls.— Chop cold veal fine; add half as much bread
crumbs and a little butter, stir in two eggs, season, make into balls,
and fry in butter. Mrs. W. A. Short.
Pate de Veau. — Three and one-half pounds of veal chopped fine,
with one slice of fat pork, two crackers, rolled fine, two eggs, a
piece of butter size of an ^^^, one tablespoon of salt, one-half tea-
spoon of pepper, one nutmeg. Work all together in form of a loaf;
put bits of butter on top, and cracker crumbs; put in baking tin
and bake two or three hours, basting often. Mrs. Baker Stevens.
Veal ii la Sweetbreads. — Cut veal steaks vety thin, then into
pieces suitable for serving. Pound until very tender — dip into Qgg,
then into bread crumbs. Have plenty of butter hot in frying pan
and cook to a golden brown. Take meat from the pan and put in
one-half cupful of cream, let boil one minute and pour over veal.
Mrs. MacAllister.
Blanquette of Veal.— One and one-half cupfuls of cold veal cut in
thin bits as large as a quarter of a dollar, half a cup of finely
chopped cooked ham. Butter a sauce pan and pour in a coffee cup
of cream, when it boils stir in one teaspoon of flour wet in milk; let
boil till it thickens, then add the meat, pinch of nutmeg, salt anj
pepper to taste; lastly stir in the yolk of one egg beaten with a
tablespoon of cold milk. Stir for a moment, then pour on a hot
platter and garnish with hard boiled eggs and a slice of lemon.
Mrs. Hawkins.
30 31 E A TS A ND PO UL TR Y
To Bake a Ham. — Boil three hours, then take out of water,
remove rind and sprinkle the top with flour rubbed with a little
butter, stick cloves over and bake one hour. Mrs. L. Whitney.
Boiled Ham. — Cover with cold water and boil slowly. A ham
weig-hing twelve pounds will require five hours. If you wish to serve
it hot, skin and sprinkle with a little sugar, sticking- in cloves. Then
set in the oven thirty minutes. If to be served cold, do not remove it
from the water until cold.
To Fry Ham and Eggs. — Put slices of ham into a hot pan, fry
until done, then remove and drop eggs in pan. If necessary add a
small bit of lard to fry the eggs, frequently covering them with the
hot fat.
Head Cheese.— To one pig's head add one heart, one liver, one
tongue. Clean the head nicely, put it all in a brine twenty-four
hours, then boil until very soft, remove bones, and chop fine; add salt,
pepper and sage to taste, and four small onions, chopped fine, mix
thoroughly, put in a colander over a kettle of hot water over night; in
the morning put weights on, and press like cheese. Mrs. Willard.
Souse. — Take lean neck pieces of pig, also legs, chopping off
feet, soak in cold water until blood is extracted, scrape thoroughly
until white and clean. Boil tender till all bones and cartilage can
be removed. Put meat in a colander and pick up fine, be sure to
take out all small bones. Season with salt, pepper and sage. Put
weights on and let stand until it is thoroughly drained and cold.
Mrs. F. W. Lawrence.
Sausage. — For each pound of lean fresh pork use one half pound
of fat pork. Grind with a meat or vegetable grinder. Season
with two teaspoonfuls of sage, finely sifted, one level teaspoonful of
salt and one teaspoonful of pepper for each pound of the meat. Mix
thoroughly and test b}'^ frying a small piece. Add more of the
seasoning if desired. Pack in muslin bags five inches wide and
twelve inches long. Mrs. McClary.
ME A TS AND PO UL TR Y 31
Sausage. — Thirty pounds of meat, one-third fat and two-thirds
lean, thirty-four teaspoonfuls salt, eig-hteen of sag-e, six of allspice,
six of pepper, four of cloves. Mrs. M. K. Wead.
Fried Pork and Milk Gravy. — Cut slices very thin, put into frying-
pan in hot water for a few minutes, take out on a plate and let drip.
Dip in flour and shake off. Put back into the dry pan and fry
until crisp. Mix a part of the fat with milk and thicken for g-ravy.
Season to taste.
Liver and Bacon. — Slice liver and let it remain in cold water
one hour, take out, dry and roll in flour. Fry thin slices of bacon
crisp, remove bacon, put the liver in the pan and fry carefully and
thoroughly.
Tripe. — Select the honey comb, cut into convenient pieces for
serving- and pour over warmi water and let it remain in this about
ten minutes; then drain thoroughly and ag-ain place the tripe in
water in a spider and cook slowly until tender — about twenty minutes;
have ready another spider with a little melted butter and lard.
Drain the tripe, cover with an eg-g- batter and fry a delicate brown.
Tripe for six persons requires the batter made as follows: Two
well-beaten eg-gs, one-fourth cup of milk and one-half cup of flour.
Mrs. McClary.
Directions for Preparing Sweetbreads. — Sweetbreads should be
thrown into cold water the moment they come from the market, then
wash well, allowing them to remain in cold water one hour. Then
free from all fat, lard or not as you wish. Put them into boiling
water in a granite or porcelain sauce pan, add a teaspoon of salt,
stand over a moderate fire and parboil fifteen minutes, then throw
them into ice cold water for five minutes, then remove any skin or
rough parts. Now put in the refrigerator until ready to use. They
will keep from thirty to forty hours. Always use a silver knife to
cut sweetbreads. This process of parboiling and blanching is
necessary in whatever form the sweetbreads are to be used.
Miss Alice J. Watkins.
32 31 E A TS A ND PO ULTRY
Fried Sweetbreads. — Prepare sweetbreads according to directions,
then cut them into nice pieces, dip them first in egg, then in bread
crumbs, and fry in boiling- fat. Serve with cream sauce.
Miss Alice J. Watkins.
Fried Sweetbreads, No. 2. — Fry several thin slices of bacon to a
crisp. Cut three sweetbreads into slices and fry in bacon fat till
done. Put them on a hot platter. Pour out fat and melt two table-
spoons of butter in the pan, add juice of one-half lemon and pour
over sweetbreads. If the butter is allowed to scorch the dish is
ruined.
Creamed Sweetbreads. — Prepare two pairs of sweetbreads
according to directions, then break into pieces and add one can of
mushrooms. Squeeze over all the juice of one-half lemon. Put in a
sauce pan one cup of cream, one of veal stock or juice of mushrooms,
one small onion, a little mace and nutmeg. Put over fire and when
hot stir in one tablespoon of flour which has been mixed with one
and one-half tablespoons of butter. Let cook ten minutes, then
strain and add sweetbreads; let this cook slowly ten minutes. Serve
immediately. Mrs. Hawkins.
Dressing for Fowls.— One quart of bread crumbs which have
been chopped, not soaked; season with salt, pepper, sage, and a
generous supply of butter; beat in one or two eggs. The best
authorities say that dressing is the finest when it crumbles as the
fowl is cut. Moisten with a little water or milk if desired.
Mrs. McCla'-3'.
Oyster Dressing. — One quart of 03'sters, add bread crumbs till you
can mould like a loaf of bread, butter size of two eggs, pepper, salt
and sage to taste. Mrs. Grinnell.
To Cook a Turkey. — The turkey should be killed three or four
days before it is cooked; wasli thoroughly, then wipe dry the inside,
and rub with fine salt; fill with dressing. Bake slowly four or five
hours, according to size; or steam tw^o hours and bake two, basting
frequentl3% Mrs. G. W. Hubbard.
MEA TS A ND PO UL TR } ' jj
Roast Goose (English Method). — Parboil the g-oose fifteen minutes
to extract the oil. Stuff with a dressing- made of one cup of mashed
potato, one large onion, one tablespoonful each of butter and sage,
one <s:^^, salt and pepper to taste. Tie firmly and roast in a
moderate oven. Baste frequently with salt and water. When brown
cover with a greased paper to keep from burning. Roast about
three hours.
"■ Ne'er failed old Scolland to Produce
At each high tide her savory goose.'"
Roast Duck. — Prepare the same as goose, using turkey or goose
dressing. Koast in a quick oven from one hour to an hour and one-
half. Baste frequently.
Fricasseed Chicken. — Joint the chicken and place over the fire
with sufficient water to cover. Boil until tender, then pour out any
water remaining and brown chicken in the pot; add milk and
cream, as much as required for gravy. Season with butter, pepper
and salt; thicken with flour. Place the chicken on slices of toast
and pour over it the gravy. Mrs. Parmelee.
Fricasseed Chicken.— Take a spring chicken; cut at the joints;
cook until tender; season with pepper and salt and a piece of butter;
have ready soda biscuits; split them open and butter them; thicken
the broth with flour, lay the chicken on a platter with the biscuit,
and pour the gravy over. Mrs. M. S. Mallon.
Cream Chicken and Mushrooms.— Prepare two chickens as for a
stew; boil until tender. Pour the liquor oft" from a can of mushrooms
and boil them twenty minutes with the chicken. Skim out the
chicken and mushrooms on a platter, and pour over hot cream
sauce. Mrs. Temple.
Broiled Chicken.— About an hour before it is wanted cut open,
and lay in a dripping pan — putting in the pan butter, pepper and
salt, and a little water; cover closely. Set in a hot oven; when
thoroughly steamed, take out and put on a broiler long enough to
brown, and pour over the water, butter, etc., in the pan.
Mrs. Pitman.
S4 ME A TS A ND PO UL TR Y
Fried Chicken. — Roll the chicken in a little flt»ur, fry in half
butter and lard (considerable in the pan), have the butter and lard
very hot; after both sides brown, cover over and cook slowly about
one hour. If there is much butter or lard in the pan pour it out,
then pour on half a cup of boiling- water, hold the cover down tight
for about five minutes for one side, turn the chicken and do the same
for the other side, then leave the cover on until ready to serve.
Julia Goggin.
Smothered Chicken. — Rub the inside of the chicken with fine salt
and a little pepper; sprinkle flour over the outside; put it, with a
bit of butter size of a butternul, and about a pint of water, in the
dripping pan; cover closely; set in the oven and cook one and one-
half hours; baste frequently; turn once or twice, so as to cook evenly;
then remove the cover and brown lightly; add one-half cup of cream
and a teaspoonful of flour to the gravy in the pan; boil up and serve.
Mrs. G. W. Hubbard.
Chicken Pie. — Cook the chickens thoroughly. Season with
pepper and salt after it is done. Make a good baking- powder
biscuit crust, with plenty of butter rolled in. Line the rim of a
soup plate or platter with a strip of the pastry. Put the chicken in,
free from bones, with as much of the broth as the plate will hold,
with a good quantity of butter; cover with the pastry, making a cut
in the center. The backbone in the center of the plate keeps up the
crust. Miss Meeker.
Curry of Chicken in Rice Border.— Boil until tender a four-pound
chicken. This can be done the day before it is wanted to serve.
When the chicken is cold, remove the skin and bones. Cut the meat
into neat squares; put two tablespoonfuls of butter into a sauce pan;
cut into it one onion; let this cook for about thirty minutes; it must
not brown, but just be soft and yellow; then add two tablespoonfuls
of flour; mix; add one pnit of the liquor in which the chicken was
boiled; stir constantly until it thickens; add one teaspoonful of
Indian curry powder and one half of a teaspoonful of salt; add the
MEATS AND POULTRY 35
chicken; cover the pan and stand it on the back part of the fire for
about twenty minutes. Arrange a neat border of nicely boiled rice
around a meat dish, put tlie chicken in the center and serve.
Pressed Chicken. — Boil three chickens till well done; bone, and
pull to pieces in flakes; season with butter, pepper and salt; then
pour over it the broth in which it was boiled and mix well together.
Put it into a pan or mould and press. Mrs. H. D. Hickok.
Chicken Terrapin. ^ — Cut into small pieces enough of cold cooked
chicken to measure one pint. Put one tablespoonful each of butter
and flour in a sauce pan over the fire and stir till cooked, then add
gradually one cupful of thin cream or milk and stir till thick. Add
the chicken and when well heated three hard boiled eggs cut into
pieces, and salt and pepper to season.
The Way Adam Dresses Partridges. — He breaks the skin over the
breast bone, gives a sudden jerk to the left, another to the right, and
the animal is completely skinned. The bones of the wings are broken
close to the body, and all but the breast is thrown away. This is
broiled on a forked stick before the fire, and is a bit altogether too
good for a king. George Hawkins.
Mock Pate de Foie Gras. — Lard thickly over the top a calf's
liver, put it in a sauce pan with one chopped onion, two bay leaves,
a blade of mace, a half dozen pepper corns, six whole cloves, one salt
spoon salt, a lump of loaf sugar and one pint of stock. Cover the
pan and cook slowly three hours. When done remove the liver, cut it
in slices, put them in an earthen dish and strain over the liquor.
Stand aside over night. In the morning heat the liver, then pound
it to a paste; add a teaspoon of salt, a salt spoon of white pepper
and one-third of a pound of melted butter. Mix all well together
and press through a sieve. Pack in small pots, smooth the top and
pour over melted butter. Addie Stevenson.
36 31 E A TS A ND PO UL TR Y
Boudins a la Reine.— To every pint of finely chopped cooked
chicken or veal allow one tablespoon of butter, half cup of cream,
whites of three eg-gs and one tablespoon of chopped parsley, salt and
pepper to taste. Melt the butter, add it to the chicken with the
cream and seasoning-, mix well, rubbing it to a paste with a spoon.
Beat whites of eg-g-s to a stiff froth and add carefully to the meat;
fill cups two-thirds full and bake twenty minutes like custards in a
pan of water. Serve with Bechamel sauce.
Boudins. ^ — One pint of cold chopped meat. One tablespoon of
butter, two tablespoons of dried bread crumbs, one-half cup of stock
or boiling water, two beaten eggs, salt and pepper to taste. Put all
ingredients over the fire and stir until nicely mixed. Fill custard
cups two-thirds full, stand in a baking pan half filled with boiling
water, and bake in a moderate oven twenty minutes. When done
turn carefully on a heated dish, and pour around them cream, or
Bt'chamel sauce. Mrs. Chipperfield.
FISH AND MEAT SAUCES WITH RELISHES
" The good things of life are not to he had singly.
But come to us with a mixture.'''' — Chas. Lamb
Drawn Butter Gravy. — Two tablespoons of butter, one of flour,
rubbed together. Pour over it one cup of boiling- water; boil a few
minutes, add salt and pepper. Miss Childs.
Mint Sauce. — Chop mint very line and put into vinegar with
sugar. Let stand one hour before serving. Mrs. S. W. Gillett.
Butter Sauce. — Beat together one-half cupful of butter and one
tablespoonful of flour. Pour on this mixture half a pint of boiling
water. Place the sauce pan on the fire, and stir constantly until
the sauce boils; then take from the fire immediately.
Cream Sauce. — One pint of cream (or milk, with one tablespoon
of butter), one generous tablespoonful of flour, and salt and pepper to
taste. Let the cream come to a boil. Have the flour mixed smooth
with half a cupful of cream reserved from the pint; and stir it into
the boiling cream. Add seasoning and boil three minutes. This
sauce is good for delicate meats, fish and vegetables, and to pour
around croquettes and omelets. Miss M. E. Parmelee.
White Sauce for Fish. — One quart of milk; add a small slice of
onion, two sprigs of parsley, salt and pepper to taste, and boil.
Stir four tablespoons of flour and four of butter till light, and mix
with a little of the warm milk; then stir into the boiling milk; cook
eight minutes, and strain. Miss Parloa.
To Make Gravy Brown. — If very brown gravy is desired place
flour in a dry spider and stir constantly until it browns thoroughly,
then when used stir with cold water as the ordinary thickening.
38 FISH AND 31 E A T SA UCES
Tomato Sauce. — One-half of a small onion sliced and fried in
one tablespoonful of butter; add one-half can of tomatoes, two cloves,
salt and pepper. Cook twenty minutes — thicken with teaspoon of
flour and strain. A little cayenne pepper and chopped parsley may
be added if liked.
Mushroom Sauce.— Put a piece of butter the size of a walnut
into a tin basin, and when it bubbles add a teaspoon (not heaping-)
of flour, when well cooked stir in a cupful of stock and half a teacup
of the mushroom juice from the can, let it simmer for a minute or
two, then after straining- add one-half or three quarters of a can of
mushrooms, pepper, salt and a few drops of lemon juice. When
thoroug-hly hot it is ready to pour over the meat.
Sauce Tartare.— To one cup of mayonnaise dressing add one
tablespoon each of capers and chopped cucumber pickles, one table-
spoon of chopped parsley and one teaspoon of onion juice. Mix well
and serve.
Piquante Sauce. — Two cupfuls of brown stock, four tablespoons
of butter, two of flour, four of vinegar, one of chopped onion, one of
chopped capers, two of chopped pickles, dash of cayenne, one tea-
spoon of sugar, one-half of salt, one of tarragon vinegar. Melt the
butter in a sauce pan, add the flour and stir until well browned,
draw to a cooler place, and slowly add the stock, stirring constantly.
Add salt and cayenne and let simmer ten minutes. In another sauce
pan, boil the vinegar, onion and sugar rapidly for five miiiutes,
then add it to the sauce, also the capers, pickles and tarragon
vinegar. Stir well and let cook for two minutes. If the sauce
becomes too thick, dilute with a little water.
Maitre d' Hotel Sauce. — Two tablespoonfuls of butter, one
tablespoonful of chopped parsley, one tablespoonful of lemon juice,
one-half teaspoonful of salt, one-half teaspoonful of pepper. Rub
the butter to a cream, add salt, pepper and parsley chopped fine,
then the lemon juice slowly. Spread it on broiled meat or fish.
FISH AND ME A T SA UCES
39
Let the heat of the meat melt the batter. The dish must not be be
put in the oven after the sauce is spread, or the parsley will lose its
freshness.
Caper Sauce. — Melt two tablespoons of butter, add one table-
spoon of flour, stir till smooth, then add one and one-half cups of
boiling water. Stir till cooked. Add two tablespoons of capers.
Take from the lire and add two teaspoons lemon juice and the beaten
yolk of one egg". Season with salt and pepper. Mrs. Hawkins.
Horse Radish Sauce for Fish.— Four tablespoons of cream whip-
ped stiff, add one tablespoon of vinegar, three tablespoons of grated
horse radish, a little cayenne pepper and salt. Mrs. L. C. Wead.
Sauce for Raw Oysters. — Cut a raw onion with a silver knife and
scrape until the juice coats the knife blade; use knife for mixing
the sauce. One-half cup of tomato catsup, juice of one lemon, one
tablespoon of Worcestershire sauce, one-half teaspoon of salt, one-
fourth teaspoon of paprika. Serve very cold. Mrs. Capron.
Bechamel Sauce. ^ — Melt one tablespoonful of butter without burn-
ing, add one tablespoonful of flour and mix till smooth. Add one
cup of cream or one-half cupful each of cream and stock; stir
continually until it thickens. Season with salt and pepper and just
before taking from the fire add quickly the beaten yolk of one egg.
Sauce Hollandaise.— Put two tablespoons of butter and a gill of
water into a small sauce pan and slowly heat. Then pour this over
the yolks of four eggs beaten to a cream, stand it over boiling water
and stir until jelly like. Then add one-half teaspoon of salt, one
tablespoonful of lemon juice, and a little white pepper; take a tea-
spoonful of butter on the end of a knife, and so touch it all over the
top that the butter will be added little by little. Serve at once.
Mrs. Rorer.
"When we have succeeded then shall be our time to rejoice and
freely l^ngh.""— Buckley's Sophocles.
40 FISH AND MEAT SAUCES
Cranberry Jelly.— One quart of cranberries, one pound of sugar,
and one pint of boiling water. Cook twenty minutes, strain, wet the
mould and pour in the juice. Mrs. Frank Haven.
Mint Jelly. — One bunch of mint, one-half pint of boiling water,
one teaspoonful of gelatine. When cold add a very little sugar,
lemon juice and spiced vinegar. Strain and pour into mould.
Mrs. John Cantwell.
Cranberry Sauce. — One quart of cranberries put into one quart
of cold water over a quick fire. When it comes to a boil pour off the
water, add another quart of water and two cups of sugar; put on
the back of the stove and cook slowly for about two and one-half
hours. Mrs. Breed.
Delmonico Apple. — One can each of peaches and apples heated.
One pound of macaroons rolled, one pound of almonds blanched and
chopped. Butter a baking dish and put in a layer of peaches, then
one of macaroons, then nuts and then apples. Repeat until fruit is
used. Put butter between each layer; bake until brown. To be
used with meats. Mrs. William Breed.
Fried Apples. — ^Cut tart apples in round slices, remove core and
fry in butter, or in gravy after pork or ham has been fried.
Apple Charlotte.— Put in a buttered pudding dish a layer of
grated apples, seasoned with butter, sugar and cinnamon; then a
layer of cracker crumbs — alternate layers until the dish is tilled —
three layers will fill it — having cracker crumbs on top. Bake a light
brown. To be served with meats. Fouquet House.
Baked Bananas. — Make a syrup of three-quarters of a cupful of
water, one-quarter of a cupful of lemon juice and one-half of a cupful
of sugar for half a dozen bananas. Strip off the skins, cut into
quarters, place in a deep baking dish, pour over the hot syrup and
bake until tender, basting several times with the syrup.
Fried Bananas.— Peel, cut in halves, roll in bread crumbs, then
in ^^^i and again in bread crumbs, fry in deep fat until brown.
Serve with lemons cut in quarters. Mrs. George Williamson.
CROQUETTES.
•' To make them one must have a spark of genius.
General Directions for Making Croquettes.
Sauce for Croquette Mixture.— (To this amount of sauce add two
cupfuls of chopped meat). One tablespoonful of butter; one teaspoon-
ful of onion juice; two tablespoonfuls of flour; one teaspoonful of
salt; one cupful of cream; one-fourtli teaspoonful of pepper; one egg;
dash of cayenne; dash of nutmeg. Put the cream into a double
boiler and scald. Rub the butter and flour together, add to the
cream and stir until the sauce is thicic, add seasoning, remove from
the fire, and stir in the beaten ^^^, cook a moment, now add what-
ever meat desired, and pour on a platter to cool. Let stand two
hours or more. Have ready a beaten q^^, then take a tablespoon of
the mixture, roll lightly between the hands into a ball. Have
plenty of sifted crumbs on a board, roll the ball lightly on the
crumbs into the shape of a cylinder, then drop in &^^ and roll again
in the crumbs. When the lard is hot (see directions for frying), dip
frying basket in lard to grease, take out and lay in the basket four
croquettes and immerse in the hot fat to cook to a delicate brown.
Take from the basket and place on a brown paper in the heater
until ready to serve.
Note. —For frying, use good sweet lard in deep kettle. Sub-
stances which are moist, as fish balls, croquettes, oysters, corn meal
mush, cold boiled rice, etc., should be first dipped in beaten ^g^^
then rolled in sifted bread or cracker. A quantity of this can be
prepared and kept ready for use. The temperature of the fat for
frying should be high enough to brown a bit of bread in half a
second. Use a frying basket. If preferred use olive oil or cotton-
seed oil instead of lard.
[41
42 CROQUETTES
Chicken Croquettes. — One pint of cream come to a boil; thicken
with two even tablespoonfuls of butter and four heaping tablespoon-
fuls of flour. Season with one-half teaspoonful salt; ^ few grains of
cayenne pepper. The sauce should be very thick; add a beaten egg
just as it is taken from the fire. One-half pound of chicken minced
ver}^ fine; season with one-fourth teaspoonful of salt; one teaspoonful
of chopped parsley; one teaspoonful of lemon juice; one teaspoonful
of chopped celery; stir into the hot sauce; mix thoroughl}'; spread
thin on a platter until perfectly cold and stiff. Shape croquettes,
roll in the beaten white of an q^^ and cracker dust, and fry.
Mrs. L. C. Wead.
Note.—Ow^ four-pound chicken makes twenty-six croquettes.
Veal Croquettes. — Same as chicken.
Sweetbread Croquettes. — One pair of sweetbreads prepared
according to directions. Make a cream sauce of the following: One
tablespoon of butter, one gill of sweet cream, one-fourth teaspoon of
white pepper, two tablespoons of flour, one tablespoon of chopped
parsley. When this is cooked, take from the fire, add the sweet-
breads, salt to taste, parsley, and, if you like, two teaspoons of
chopped mushrooms, mix well and turn out to cool. They should
stand at least five hours in a cool place to form nicely, then form
into croquettes. Dip first in &^^ and then in bread crumbs and fry
in boiling fat. Miss Watkins.
Oyster Croquettes. — Boil twenty-five oysters in their liquor five
minutes, drain and cut fine with a silver knife and drain again.
Make a cream sauce of one tablespoon of butter, two of flour, one
gill of oyster liquor and one gill of cream, when cooked add oysters
and beaten yolks of two eggs. Cook a moment, take from the fire
and add a tablespoon of chopped parsley, ten drops of onion juice, a
grating of nutmeg, and salt and pepper to taste. Pour out on a
platter and follow general directions for croquettes.
Jean Hawkins.
CROQUETTES
43
Oyster Croquettes. — One pint of cream, one tablespoon of butter,
four large tablespoons of flour, salt and pepper to taste. Parboil
one pint of oysters, drain and cut into quarters and mix with the
cream sauce. Drop a spoonful into the crumbs, roll in eggs, then in
crumbs again, repeat the eggs and crumbs and fry in very hot lard.
Mrs. John Cantwell.
Potato Croquettes. — Season cold mashed potatoes with salt,
pepper and butter; moisten with sweet milk or cream; mix thor-
oughly with this one beaten ^^^^ and then make up into small rolls,
being careful to have the surface perfectl}^ smooth; and fry a rich,
golden brown in hot lard.
Rice and Meat Croquettes. — One cupful of boiled rice, one cupful
of finel3^ chopped cooked meat, an}" kind; one teaspoonful of salt, a
little pepper, two tablespoonfuls of butter, half a cupful of milk, one
^^^. Put the milk on to boil, add the meat, rice and seasoning.
When this boils, add the 'd.^^, well beaten, stir one minute. After
cooling, shape, dip in o.^^ and cracker crumbs and fry in hot lard.
Rice Croquettes.— One large cupful of cooked rice, half a cupful
of milk, one ^^^, one tablespoonful of sugar, one of butter, half a
teaspoonful of salt, a slight grating of nutmeg. Put the milk on to
boil, and add the rice and seasoning. When it boils up add the egg,
well beaten. Stir one minute; then take off and cool. When cold
shape, roll in ^^^ and cracker crumbs and fry in hot lard.
Mrs. W. H. King.
Macaroni Croquettes. — Cook three ounces (about twelve sticks) of
macaroni and cut into one-fourth inch pieces. Rub one large table-
spoon of butter and two of flour to a smooth paste and stir into one-
half pint of boiling milk. Stir until a thick paste is formed. Then
add two tablespoons of grated cheese, the yolks of two eggs and cook
a moment; add the macaroni; salt and pepper to taste, and turn out
to cool. Proceed as for any croquette. Serve with tomato sance.
Mrs. Hawkins.
44- CROQUETTES
Royal Croquettes. — One-half pint of cooked breast of chicken,
chopped fine; one-half pint of cooked sweetbreads cut fine. One gill
of minced mushrooms. Follow "General Directions" given for
making croquettes, adding a little lemon juice.
Cheese Croquettes.— Three tablespoonfuls of butter, one-fourth
cup of flour, yolks of two eggs, two-thirds of a cup of milk, one and
one-half cups of mild cheese grated, little salt and white pepper,
dash of cayenne. Make a thick sauce of the butter, flour and milk,
add yolks of the eggs unbeaten; when well blended add cheese. As
soon as the cheese melts remove from the fire, add seasoning, spread
in a shallow pan to cool. Turn on a board, cut in strips one-half
inch thick and three inches long, dip in crumbs, eggs and crumbs
again. Fry in deep fat. Serve for a cheese course.
Miss Mary Fay.
VEGETABLES.
" The onion strong, the parsnip sweet.
The twining bean, the ruddy beet.
Yea, all the garden brings to light
Speak it a landscape of delight.''''
Note.— AW green vegetables must be washed thoroughly in cold
water and dropped into water which has been salted and is just
beginning to boil. There should be a tablespoonful of salt for every
two quarts of water. It is well to let old potatoes soak in salted
water an hour or two before cooking.
Saratoga Fried Potatoes. — Cut with slicer into thin slices, which
are improved by being put into cold water over night, with a small
piece of alum, to make crisp. Rinse in cold water, and dry with a
crash towel; fry to a light brown in boiling lard.
Mrs. Cherrier.
French Fried Potatoes. — Pare uncooked potatoes, divide them
lengthwise in halves and each half in three pieces, let stand in
salted water two hours, drain and wipe. Fry in good hot lard ten
minutes, drain and dredge with a little salt.
Mrs. F. E. Taylor.
Potato Whip.— Beat one pint of mashed potato seasoned with
salt, pepper, and a little milk. Two tablespoons of butter and the
yolks of two eggs. When very light and creamy, add the well-
beaten whites; heap lightly on a dish and brown in the oven.
Mrs. Lincoln.
Potatoes with Ham. — Mash six boiled potatoes with two table-
spoonfuls of softened butter, add gradually two beaten eggs, and
one-half pint of finely chopped boiled ham. Bake twenty minutes.
Mrs. Lincoln.
46 VEGETABLES
Lyonnaise Potatoes.— Put a piece of butter the size of an egg in a
frying pan with one small, finely chopped onion. When this is
browned put in slices of cold boiled potato; turn carefully until
brown; add a teaspoonful of finely chopped parsley, salt and pepper.
Escaloped Potato. — Cut up cold boiled potatoes in small pieces;
fill a quart dish. Put into a stew pan one pint of cream, piece of
butter size of a small &^^. Take a tablespoonful of flour, stir it into
one-half cup of milk until smooth. Stir this into the cream when
hot; let come to a boil; salt and pepper to taste. Pour this over
potatoes, and loosen them with a fork so the cream will run through
them. Bake three-quarters of an hour in a moderate oven.
Mrs. George Sabin.
Escaloped Potatoes — Raw. — Pare and slice them very thin; take
as much milk as you think will cover them, and stir into this about
a tablespoonful of flour — first in a little of the milk. Then, having
put them in a dish with as much butter, pepper and salt as will
season well, pour the milk over them, and bake an hour.
Mrs. H. D. Thompson.
Browned Sweet Potatoes. — Boil a little; slice thin and lay in a
pudding dish; sprinkle each layer with a little salt, pepper, sugar
and butter; put in the oven and brown. Mrs. Spann.
Glazed Sweet Potatoes. — Boil the potatoes until nearly done, peel
and cut into thick slices lengthwise. Put in a pan and sprinkle
thickly with brown sugar and bits of butter. (For a good-sized tin
of^potatoes, use one-half cup of sugar and two tablespoons of butter).
Cook from one hour to an hour and one-half in a moderate oven.
Turn each piece several times while in the oven, that the pieces may
be well covered with the sugar. Addie Stevenson.
Southern Way. — Prepare sweet potatoes as above. Fill a baking
dish with laj'ers of the slices thickly covered with brown sugar and
bits of butter. Cook in a hot oven for thirty minutes.
VEGETABLES 47
Warmed-up Potatoes. — Put one quart of sliced nciv potatoes,
baked or boiled, into a spider and pour over them three-quarters of
a cup of milk and half a cup of butter. Pepper and salt to taste.
Heat on the back of the stove, then cook three minutes, chopping- with
a knife, and turning* the potatoes to keep from burning.
Mrs. Channel.
Potato PufF. — One teacupful of chopped meat; one teacupful of
mashed potato; two egg"s; a little milk, to soften; season with salt
and pepper. Bake half an hour. Mrs. H. D. Hickok.
Stuffed Potatoes. — Bake potatoes of medium size, cut a piece of
the skin from the flat side of the potatoes. Remove the inside, mash,
and mix with it any highly seasoned meat, chopped fine, also a
seasoning of butter, salt and pepper. Fill the skins rounding full.
Set in the oven to brown over. If preferred leave out the meat.
Delmonico Potatoes. — Cut cold boiled potatoes very fine and to
each pint allow a half pint of cream, two ounces of butter, a tea-
spoonful of salt, a dash of pepper; then put them in a baking dish
about two inches deep, nearly cover them with the cream; put the
butter (melted) over them; put dish in hot oven and brown nicely.
Table Talk.
Hashed and Browned Potatoes. — One]quartof cooked potato cubes,
two tablespoonfuls of butter, one tablespoonful of flour, one and one-
half teaspoonfuls of salt, one-half teaspoonful of pepper, one tea-
spoonful of Liebig Company's Extract of beef, one teaspoonful of
minced onion, one-half pint of water.
Put the onion and one tablespoonful of butter in a frying pan
and set on -the fire. When the onion begins to turn a light straw
color, add the flour, and stir until smooth and frothy. Gradually
add the water, and stir until it boils. Now add half the salt and
pepper, as well as all the extract of meat, and cook for five minutes.
Season the potatoes with the remainder of the salt and pepper, and
stir them into the sauce. Cook for five minutes without stirring.
48 . VEGETABLES
Put one tablespoonful of butter in a second frying pan and set
on the fire. When quite hot, turn the potatoes into this pan, spread-
ing- them lig-htly, and cook for fifteen minutes, being- careful not to
burn the potatoes, but to brown them thoroughly. At the end of the
quarter-hour, fold the potatoes over, and turn out on a warm dish,
as if they were an omelet. Serve at once.
Hashed and Browned Potatoes, No. 2.— Chop cold boiled potatoes
very fine; season with salt and pepper; to each potato allow one
tablespoon of cream, mix well. Put a tablespoon of butter in a fr}^-
ing pan. When hot, put in the potato about one inch thick and press
down smoothly and firmly. Cook slowly until the whole is nicely
browned; fold over one half, cook a moment longer, and turn on a
hot dish as an omelet. Mrs. J. Lincoln.
Potatoes au Gratin. — Five potatoes, thoroughly cold, cut in small
dice; make a cream sauce of one cup of milk, one tablespoonful of
flour, one of butter, stir butter and flour, add milk, one level tea-
spoonful of salt, sprinkle of white pepper; add the potatoes, mix well
with the sauce, put on small oval platter, cover with grated cheese
and bake until brown. Lucy King Allen.
Baked Squash. — Cut in pieces; scrape well; bake from one to
one and one-half hours, according to the thickness of the squash.
Equally good steamed three-fourths of an hour. Mash and season
with butter.
Parsnips.— Boil until tender in a little salted water; take up;
cut in strips and fry in melteJ butter.
Vegetable Oysters.— Wash and scrape well; cut into thin slices;
put in boiling water; cook nearly one hour. Drain, if necessar}',
and add rich milk or cream; thicken slightl}^ with corn starch;
season well with butter, pepper and salt.
VEGETABLES 49
Fried Cabbage. — Take a small cabbag-e, chop fine, put in a fry-
ing- pan with water enough to cover, and cook until tender. Then
add one teacupful of sweet cream, piece of butter half the size of an
egg, pepper and salt. Fry till nearly dry. Serve hot.
Mrs. Frank White.
Cauliflower.— Soak the cauliflower in salt and water half an
hour, then boil in slightly salted water until tender. Drain and
serve with cream sauce. Mrs. Hawkins.
String Beans. — Cut off each end and remove the strings. Put in
boiling water and cook at least two hours, or until tender. ' If the
water has not boiled away, drain, and season with salt, pepper
and butter; add a cup of sweet cream.
Shelled Beans. — Put beans into salted boiling water and cook
until tender, then drain off the water, moisten them with butter and
season with salt and pepper, add a little hot cream or cover with
white sauce.
Peas. — Shell and put in boiling water; cook one-half hour; drain
if necessary, and season with butter, pepper, salt, and cup of sweet
cream. If liked, thicken a little with flour. Let all come to a boil
and serve immediately.
Note. — ^Many serve the last two vegetables without liquid, simply
seasoning with salt, pepper and butter. It is difficult to say just
how long they should cook, so much depends upon the age and the
length of time they have been gathered.
Spinach.— Pick over carefully a half peck of spinach, cut off
roots; wash through several waters; drain by taking up in handfuls,
shaking and pressing out all the remaining water. Put in kettle;
add a cupful of hot water, stand over the fire and boil until tender,
about fifteen or twenty minutes. Then drain in colander, cutting
fine with knife. Some like it chopped very fine. Then put in a
sauce pan with two tablespoonfuls of butter, salt and pepper to
taste. Stir until very hot. Then serve.
50
VEGETABLES
Egg Plant. — Cut the egg-plant into slices one-quarter of an inch
thick after removing the skin. Sprinkle the slices with salt, pile
them one upon another. Place on them a plate holding a weight, let
stand two hours or more to press out the juice. Dip the slices in o^gg
and crumbs and fry on both sides in butter. Mrs. Belding.
Stewed Mushrooms.— Cut off the ends of the stalks and pare a
pint of mushrooms; as each is prepared throw it into cold water in
which is a little lemon juice. In a sauce pan put three ounces of
butter, juice of half a lemon, salt and white pepper to taste. Cover
the pan closely and let the mushrooms stew gently for twenty
minutes, then thicken with one teaspoon of flour, after which add
sufficient cream > to make the sauce of proper consistency. Add a
little grated nutmeg. If the mushrooms are not tender, cook five
minutes longer.
Succotash.— Remove the corn from the cob, and an hour and a
half before dinner put the cobs, with a few shelled beans, into cold
water to boil; after one hour take out the cobs, put in the corn, and
boil half an hour. There should be no more water at first than will
be necessary to make the succotash of the right thickness, as having
too much occasions a loss of richness imparted by the cobs. Before
you take up, add butter, pepper and salt. This is a much better
way than to boil the corn on the cob and then cut it off.
Mrs. A. G. Crooks.
Escaloped Onions. — Pare and slice enough onions to fill a baking
dish; parboil in water till tender. Butter a dish, put in a layer of
onions, sprinkle over a layer of crumbs, add salt and pepper, and a
few bits of butter, then another layer of onions, etc. Continue so till
the dish is full. Have the last layer crumbs. Put bits of butter
over the top, pour over a half cup of cream and bake in a moderate
oven one hour or less, according to the size of the dish.
VEGETABLES 51
Baked Spanish Onions. — Boil onions two hours, after which take
out the inside of each one and chop. Mix with bread crumbs,
butter, salt and pepper. Fill the onions with this dressing-. Put
into a pan and bake for one hour. Mrs. Breed.
Scalloped Tomatoes. — Place in a baking- dish a layer of bread
crumbs, then a la3'er of peeled, sliced tomatoes with bits of butter,
a little pepper and salt, then bread crumbs, tomatoes, etc., until the
dish is full — having- the bread crumbs on top. Bake one hour.
Mrs. Parmelee.
Stuffed Tomatoes. — Six medium, smooth tomatoes, one-half tea-
spoonful of salt, a little pepper, one tablespoon of butter, one-half
cupful of bread crumbs, a little sage if liked. Cut a slice from top of
each, scoop out as much of the pulp and juice as possible without
injuring- the shape, mix pulp and juice with the other ingredients,
and fill tlie tomatoes with this mixture. Put on the tops and bake
slowly three-quarters of an hour. Slide the cake turner under the
tomatoes and lift gently on to a hot platter, garnish with parsle}'
and serve.
Stewed Tomatoes. — ^Pour boiling water over a dozen sound, ripe
tomatoes; let them remain for a few moments; then peel off the
skins, slice them and put them over the iire in a granite sauce pan.
Stew them about forty minutes, then add a tablespoonful of butter,
salt and pepper to taste; serve hot. It desired thicken with bread
crumbs.
Fried Tomatoes. — Cut firm tomatoes in thick slices. Fry them
in butter until brown, being very careful not to burn. If necessary
add more butter while cooking; season with salt and pepper.
Remove tomatoes to a hot platter and pour into the pan one cup of
cream, when hot add carefully the beaten yolks of two eggs; take at
once from the stove and pour over the tomatoes. Milk thickened with
a little flour may be used instead of cream, adding a little butter.
This is a good luncheon dish. Esther H. Taylor.
52
VEGETABLES
Asparagus.— Take the tender part of the asparagus, cut stalks of
equal length, and tie in bundles; boil in salted water for twenty
minutes; have ready slices of nicely toasted bread; dip these in the
asparagus liquor, butter them, and lay on a hot dish; drain the
asparagus; untie and arrange on toast; pour over all hot cream
seasoned with butter. Mrs. Mallon.
Asparagus with Cream Sauce. — Boil asparagus about twenty
minutes in salted water, drain and lay on hot platter, pouring cream
sauce over the tender part.
" Fingers were made before forks." — Swift.
Macaroni with Cheese. — Break and wash twelve sticks of maca-
roni, and boil rapidly for twenty-five minutes in two quarts of water
with one tablespoonful of salt. Drain and add half a pint of cream
sauce. Turn into a buttered escaloped dish. Sprinkle over the
macaroni half a cupful each of grated cheese and bread crumbs
mixed. Place in tlie oven and brown. It will take about twent}'
minutes. Miss Parloa.
- Macaroni. — Take a dozen sticks of macaroni; boil in strong salt
and water; put into a baking dish a layer of macaroni; then bits of
butter and a little salt; then a layer of grated cheese; and so on
until the dish is full; fill up with milk, and set into the oven; cover
over, bake an hour slowly, then remove the cover and brown nicely.
Mrs. M. K. Wead.
Italian Macaroni. — Cook macaroni. Have ready some grated
cheese, chopped onion, (enough to flavor) tomato and stock. Butter
a dish and put in a layer of macaroni, cheese, some tomato, a little
onion, some stock, butter, salt and pepper. Continue in this way
until the dish is full, pour over one teaspoon of Worcestershire sauce.
Then set the dish on the range; stir all thoroughly; take from the
range, put a layer of cheese over the top and bake.
Mrs. Hawkins.
Another Way. — Cook macaroni in salted water; take from the
water and pour over a rich white sauce and serve with grated cheese.
VEGETABLES jj
Macaroni with Tomato Sauce.— Boil and drain as directed for
plain boiled macaroni, pour over it one pint of tomato sauce.
Southern Way of Boiling Rice.— Pick over the rice; rinse it
in cold water until perfectly clean; then put it in a pot of boiling-
water, allowing- a quart of water to less than a teacup of rice;
boil it hard seventeen, minutes; drain off the vi^ater very close,
and let it steam fifteen minutes with the lid off. When carefully
done in this way each kernel stands out by itself, while it is per-
fectly tender.
Boiled Rice. — Put two quarts of boiling- water into a stew
pan; when the water boils hard pour in a cup of thoroughly
washed rice and a good pinch of salt; let it boil hard for
fifteen minutes, shaking the pan occasionally. Try the grain and
if soft pour into a colander immediately and put it under the cold
water faucet, shaking it well; put it back on the range and cover
until ready to serve.
Stewed Celery with Cream Sauce.— Wash and scrape the tender
white part of two heads of celery. Cut in pieces two inches long.
Cover with boiling water and simmer gently half an hour. Season
well with salt. Drain off the water, add a pint of cream sauce and
serve. Miss Parloa.
StufFed Green Peppers. — Use green sweet peppers. Cut length-
wise and remove seeds. Put in boiling water for five minutes to
parboil. Fill each one with a stuffing made of equal parts of
softened bread crumbs and minced meat (chicken or veal preferred),
well seasoned with salt, butter and a few drops of onion juice.
Place in a baking dish with stock about one inch deep. Bake in a
moderate oven one half hour. Some prefer it without onion.
Mrs. Beman.
54
VEGETABLES
Boston Baked Beans. — To one pint of dry beans allow a full half
pound of pork, a large spoonful of molasses, one teaspoon each of
salt, sugar and mustard. Soak the beans over night; in the morn-
ing put them in fresh water and simmer until tender, but do not let
them break to pieces; skim them out of this water into a quart bean
pot. Mix molasses, sugar, etc., together in hot water enough to fill
the pot; cut the rind of pork in squares and put it with the beans; as
the water cooks away fill the pot with more, adding the last water
within three hours of serving. Cook slowly from eight to ten hours,
or longer. Mrs. George Noyes.
Pork and Beans. — Two quarts of beans, soaked in water over
night; in the morning, parboil them until tender; drain through a
colander; boil a pound and a half of pork in three pints of water for
half an hour. Then into this water in which the pork has been
cooked, put the beans, and let them boil ten minutes; take all out
into a baking dish; add one tablespoonful of molasses; bake several
hours. Miss Chambers.
Pillau — {Profwimced Pillaff). — Make a rich broth of any kind of
meat, using plenty of fat; add half a can of tomatoes, or you maj^
use fresh tomatoes; cook thoroughly and strain through a colander;
then to the liquid add one-third rice; cook slowly, stirring well at
first, until all the liquid is absorbed and the rice is soft.
Charles S. Richardson.
Apple Brownies. — Take apples, if small, eight or nine, pare and
quarter. Place in a pretty baking dish, the broad side up, and
only one layer. Melt butter the size of an egg and pour over the
apples. Cover with a cup of sugar and bake three hours. Excellent
used as a vegetable. Mrs. Richardson.
Apple Fritters. — Peel and core four apples and cut in slices.
Beat the yolks of two eggs light, to which add a gill of water, a
pinch of salt and a pint of flour, then the beaten whites of the eggs.
Slip the slices of apple into the batter and fry in hot lard. When
cooked dust with powdered sugar.
VEGETABLES 55
Corn Cakes. — One half dozen ears of corn, two eggs, one heaping
tablespoon of flour, one teaspoon of baking powder, two tablespoons
of milk; pepper and salt. Cut the corn through each ear and press
the milk from the corn wnth the back of a knife. Beat yolks and
whip, whites separately, adding whites the last thing. Fry on a grid-
dle. Drop the batter from a spoon. Mrs. W. H. King.
Corn Cakes. — ^One dozen ears of grated corn, five tablespoonfuls
of thick sweet cream, two tablespoonfuls of flour, yolks of two eggs,
whites of three well-beaten eggs with a little salt. Do not turn them
on the griddle until they are thoroughly cooked through, as it
requires more time than for common griddle cakes. Fry in butter.
This batter can be dropped into hot lard and fried, thus making
corn fritters. Mrs. Ralph.
SALADS.
" It is a Spanish proverb that four persons are necessary for the
proper preparation of salad — a spendthrift for oil, a miser for vine-
gar, a counsellor for salt, and a madman to stir it."
Note. — A salad should come to the table fresh and crisp.
All kinds of meats and fish used for salads should be cut in
small pieces and set on the ice in a marinade of two teaspoonfuls of
vinegar, one of oil, one of salt, and one-fourth teaspoonful of white
pepper. The French Dressing may be used as a marinade.
Rubbing a cut onion around the inside of a salad bowl is suffi-
cient when only a slight onion flavor is desired. Lettuce should
never be cut, but broken or torn apart.
The garnishes should be of the lightest and freshest kind. In
arranging a salad, handle it very lightly and never use pressure to
get it into form. The white leaves of the celery, the small leaves
from the heart of a lettuce head, or the new leaves of the nasturtium,
make pretty garnishes. Small round radishes may be arranged in
a dish with lettuce salad; points of pickled beets or of lemons made
by quartering slices of either, may be placed at the base of a salad;
and wild roses, buttercups, nasturtiums and water-cresses are suit-
able for garnishes, if not used too freely.
Tarragon Vinegar for Salad Dressing. — Put green tarragon in a
bottle, fill it with cider vinegar, place in a sauce pan of cold water
and let it gradually come to a boil. Remove and cork.
Mrs. Beman.
Cooked Mayonnaise Dressing.— Add the well-beaten yolks of five
eggs to five tablespoonfuls of vinegar, cook until stiff, be careful to
stir clean from the sides of the bowl while cooking. Remove from
the fire, add one tablespoonful of butter and stir until cool and per-
fectly mixed. When quite cold season to taste with salt, pepper
(also mustard when making this dressing for cabbage salad), then
with whipped cream to the required consistency, just before using.
Mrs. Edward Lawrence.
SALADS
57
Mayonnaise Dressing, No. 1.— For three persons take the yolk of
one egg-, beaten very stiff; add oil slowly until very stiff; then add
two teaspoonfuls of powdered mustard; salt and pepper to taste;
after this, one tablespoonful of vinegar, and last of all the w^hites of
two well-beaten eggs. If it should curdle, beat in another q:^^ very
slowly. Use o^^^ beater. Mrs. Calvin Skinner.
Mayonnaise Dressing, No. 2. — To the yolks of three or four eggs,
raw, add a few drops of oil at a time, alternating with an occasional
drop of lemon; stir constantly in a deep bowl, with a wooden spoon,
in one direction; stir constantly, and add the oil gradually, putting
in the lemon when it tastes of too much oil; add, at last, a little salt,
mustard and red pepper. To three or four eggs, add half a bottle
of oil, to one and one half lemons; a whole bottle to three lemons.
When finished it should be thick and creamy.
Mrs. L. C. Wead.
Mayonnaise Dressing, No. 3. — To the yolks of three eggs (raw)
add a little oil, a pinch of salt, beat with silver fork on platter until
it thickens. Repeat this until you have it salt enough and quite
thick (as the vinegar will thin it). Add the oil gradually, beating
all of the time. Add at last juice of lemon or vinegar wuth a little
mustard and red pepper to taste. Then add two tablespoonfuls of
cream, whipped. Put in a cool place until ready to use.
Mrs. Breed.
Cream Dressing, No. 1.— Two eggs, one teaspoonful of salt, one-
fourth of a teaspoonful of mustard, one-fourth of a teaspoonful of
white pepper. Butter the size of a lemon. Three tablespoonfuls of
vinegar. Cook until it thickens, stirring all the while. Add one
cup of sweet cream whipped before pouring over the salad. For
cabbage salad use one-half a cup of vinegar and cook cream in the
dressing. Mrs. W. H. King.
[51
^8 SALADS
Cream DressiHg, No. 2.— The yolks of two eggs, one cup of vine-
gar, one teaspoon each of mustard and salt, three teaspoons of
sugar, butter the size of an egg. Stir all together and steam until
the mixture thickens. When cold add beaten whites of the eggs
mixed with one cup of whipped cream. Florence C. Mallon.
Cream Dressing, No. 3.— One-half cup of vinegar (if strong add
two tablespoonfuls of water), two tablespoonfuls of butter, two tea-
spoonfuls of salt, a little red pepper. Heat the vinegar hot, add the
butter, pepper and salt, put in three well-beaten eggs, stirring
quickly. When thick set away to cool. When ready to serve the
salad, add one cup of cream, whipped. Mrs. H. D. Thompson.
Salad Dressing with Lemon.— Put three cups of milk in double
boiler with a piece of butter size of a walnut. When hot add the
yolks of two eggs and one tablespoonful of flour beaten thoroughly
and cook until of the consistency of cream. When cold add one level
teaspoonful of mustard, three tablespoonfuls of sugar, two teaspoon-
fuls of salt, the juice of one lemon and a half a cup of vinegar.
Strain through a fine sieve. This makes about one quart of dressing
which will keep for weeks in a cool place. Add whipped cream
when using. Mrs. Marshell.
French Dressing. — One saltspoon of salt, one-half saltspoon of
pepper, three tablespoons of oil, and one tablespoon of vinegar or
lemon juice. Mix salt and vinegar thoroughly before adding oil.
Chicken Salad.— Take equal parts of cold boiled chicken and
celery. Cut in dice shape. Marinate meat and when read3^ mix
with celery and pour over it mayonnaise or cream dressing. Lettuce
may be used in place of celery. Use cream dressing No. 1.
Mrs. W. H. King.
Veal Salad.— Same as chicken.
SALADS
59
Sweetbread Salad. — Two sets of calves' sweetbreads cooked until
tender in slightly salted water, take off and put into cold water until
cool, remove all outside covering- and break into small pieces and set
on ice until thoroughly cold. Then mix with this as much celery,
cut into small pieces, as you have sweetbreads. One teacupful of
English walnuts chopped small. Mix with regular Oil Mayonnaise
Dressing. Mrs. Edward Lawrence.
Shrimp Salad.— Take shrimps from the can and throw into ice
water for a minute; reject all discolored ones; break into pieces, not
too small (or do not break at all). Pour over them a French dress-
ing and let stand in the ice-box one hour— drain and put on a bed of
lettuce leaves; pour over a mayonnaise and garnish with pickled
beets, chopped olives and sliced cucumbers, or an equal amount of
celery may be added to the shrimps, then mix all cafefully with
mayonnaise and put on lettuce leaves.
Lobster Salad. — Cut the lobster into small pieces; season it well
with salt, pepper and vinegar; let it stand an hour; then drain well
and mix with small leaves of lettuce, not too fine; pour over your
dressing just before putting on the table. Put small lettuce leaves
around the salad.
Lobster Salad, East Indian.- -Cut the meat in blocks half an inch
square. Chop a medium sized onion with twelve capers, half a
green pepper, a cucumber, six stoned olives. Mix with the lobster;
also some shredded lettuce. Rub to a paste the yolks of two hard-
boiled eggs, saltspoon of salt, teaspoon of curry, three tablespoons of
oil and one of tarragon vinegar. Mix wuth the lobster and garnish
with lettuce. Mrs. Hawkins.
Fish Salad.— Take any cold, boiled, fresh fish and separate
carefully; stir lightly with a little mayonnaise; make nests of crisp
lettuce leaves, put a large spoonful of the mixture on each leaf with a
spoonful of mayonnaise on top.
6o SALADS
Oyster Salad. — Boil twenty oysters in their own liquor five
minutes; drain; wash in cold water; dry and leave until very cold.
Then mix with one-half cup of mayonnaise and serve on crisp salad
leaves. Table Talk.
Potato Salad, No 1. — Cut one dozen cold boiled potatoes into dice;
add cold beef, chicken or turkey — chopped — not too fine, and cover
with mayonnaise. Should be made two hours before needed.
Mrs. George Williamson.
Potato Salad, No. 2. — Use cream dressing* No. 3. Cut two quarts of
boiled potatoes in cubes. One cup of celery, four hard-boiled eggs,
a little onion (scraped). Put these in alternate laj^ers with the
dressing, mix with a silver fork. (This will serve twelve people).
Mrs. H. D. Thompson.
Vegetable Salad. — Two sliced tomatoes, two sliced cucumbers,
one sliced onion, a cupful of Lima beans, four good sized stalks of
celery, a little chopped tarragon and parsley. Serve with French
dressing.
The ShurtlefF Salad. — "I cut the cold potato in small pieces, I
chop some cold beets or a few pieces, quite fine. One small onion, I
also chop fine; then I put the potato, beet and onion all together on
a dish large enough to allow for mixing up. Then I put in salt,
pepper, a little vinegar and a good deal of oil and mix thoroughly
together. I then taste of it and if it doesn't taste just as I like it, I
add salt or oil or whatever ^it seems to need. In their season I add
thinly sliced cucumbers." Keene Valley.
Note.— It oil in dressing is objectionable, boiled dressing may
be used, but hard-boiled egg should be cut up with the potato.
Cabbage Salad. — Cut cabbage, one head, very fine, put in a dish
and sprinkle with salt and pepper. Take one egg^ one cup of
cream, one cup of vinegar and a small piece of butter, beat all
together, and let boil, then while hot pour it on the cabbage.
Mrs. S. E. Buttolph.
SALADS 6 1
Egg Salad. — Boil one dozen eggs hard; cut in halves and take out
eg-g-s carefully; mash eight yolks; add an uncooked &^^, and beat
well; then add, slowly, two tablespoonfuls of oil, and, as slowly, the
same quantity of butter; beat in pepper, mustard, salt and curry, to
taste. Then add one and one-half tablespoonfuls of vinegar. Chop
half the breast of a boiled chicken; mix well together; fill your eggs,
and place them on lettuce leaves. Mrs. Calvin Skinner.
Egg Salad.— Remove the shells from six hard-boiled eggs, cut
them into halves and put each half on a lettuce leaf and arrange
neatly on a platter. Chop fine two olives, one gherkin and a table-
spoon of parsley. Make French dressing of five tablespoons of olive
oil, two of tarragon vinegar, half a teaspoon of salt, saltspoon of
pepper and half a teaspoon of grated onion. Sprinkle over the eggs
the chopped gherkin, parsley and olives, pour over the dressing and
stand in a cold place for fifteen minutes before serving.
Jean Hawkins.
Lettuce Salad. — One head of lettuce, one hard-boiled ^^^, one-
half teaspoon of salt, a small mustard spoon of mustard, two good
tablespoons of oil, one tablespoon of vinegar, tablespoon of mashed
potatoes. Rub the yolks and potato to a powder, add salt, mustard
and oil, beat well in the vinegar, cut the lettuce in a bowl with a
thin slice of onion and the white of the &g^- Add the dressing and
mix by tossing with a fork. Mrs. H. E. King.
Note. — Lettuce can be used with French dressing.
Waldorf Salad. — ^Pare, core and cut into dice four large tart
apples. Add to them one quart of celery cut into cubes; mix all
together with cream or mayonnaise dressing. Arrange on a salad
dish and garnish with celery tips, equal parts of apple and celery
is a good proportion. Litz Dustin.
62 SALADS
Waldorf ChifFonade Salad. — One head of lettuce, one head of
chicory or escarolle, two small beets, two hard-boiled eg-g-s, two
boiled potatoes cut in pieces, a little celery sliced thin, two fresh
tomatoes sliced on top of the dish. Pour over French dressing just
before serving. Mrs. William Breed-
Asparagus Salad. — Select tender stalks of asparagus, boil, set
away to cool. Just before serving, pour over French or mayonnaise
dressing.
Celery Salad. — Cut in inch lengths crisp celery. Let it be cold
and just before serving mix with cold mayonnaise or cream dressing.
Miss M. E. Parmelee.
Cucumber Salad. — Pare and cut cucumbers in thin slices; put in
cold water until ready to serve. Drain and place in bowl with ice;
serve with salt, pepper and vinegar or French dressing. Thinly
sliced onions may be mixed with the cucumbers, if desired.
Cucumber Boats. — Pare medium sized cucumbers and cut
through the center lengthwise and scoop out the seeds; place in a
pan of ice water until ready to serve. Prepare a salad of tomatoes
and cucumbers, cut in small cubes, with cream dressing No. 1 and
fill the boats with the salad just before serving and garnish with
nasturtiums. E. McClary.
Bean Salad. — Arrange lettuce leaves in dish, put in the center a
pint of French beans. Cover the top with English walnuts (cooked
if you prefer). Pour over enough French dressing to make as moist
as you like. Mrs. Breed.
Peas and Fruit Salad. — One can of French peas, one coffee cup
of Malaga grapes (seeded), one coffee cup of English walnuts broken
into small pieces, two tablespoonfuls of olive oil, one tablespoonful
of Tarragon vinegar over this. Stir lightly together and let stand
one hour. Before using put cooked ma3^onnaise dressing over all
and serve immediately. Mrs. Edward Lawrence.
SALADS 63
Banana Salad. — Slice bananas on lettuce leaves or in the skin of
the banana (cutting- leng-thwise one side and taking- out the fruit
very carefull^O- Put English walnuts over the fruit and French
dressing made with one tablespoonful of vinegar, heaping- saltspoon-
ful and a half of salt, dash of cayenne pepper, (stir this until the
salt is dissolved) add five tablespoonfuls of salad oil, small teaspoon-
ful of grated onion. Whip with a silver fork until emulsified. This
salad must be prepared just before serving. Mrs. Breed.
Fruit and Savory Salad.— A small ripe pineapple is peeled and
shredded, a cupful of finely chopped celery and diced red peppers
mixed. Marinate this with a little French dressing. Put on ice for
fifteen minutes, after which toss through it with a silver fork a little
mayonnaise dressing-, then a half cupful of stiftly whipped cream.
Serve on lettuce leaves. Mrs. William Breed.
Fruit Salad. — Cut three bananas, three oranges and one-half
pound of Malaga grapes into small pieces, add one pint of fresh or
canned pineapple cut in cubes. Mix with a cream dressing and
serve very cold. Winifred Dustin.
Nut and Celery Salad.— Put one cup of shelled walnuts in a
sauce pan, add two slices of onion, one-half teaspoon of salt, one bay
leaf and a blade of mace. Cover with boiling water and boil ten
minutes; throw into ice water to blanch, then dry on a towel. Cut
into small pieces enough crisp celery to make one pint. Mix all
together with cream or mayonnaise dressing. Jean Hawkins.
Orange and Nut Salad.— Prepare nuts as above. Peel oranges
and separate the sections into small pieces. Mix the oranges and
nuts and pour over a French dressing.
Nut and Olive Salad. — Take a cup of walnuts and blanch as
directed. Cut two dozen of large olives in strips, hard boil four eggs
and cut in quarters lengthwise. Mix together nuts and olives and
marinate with a French dressing. Put on a dish that has been
lined with lettuce leaves and garnish with the eggs.
Table Talk.
64 SALADS
Tomato Salad, No. 1. — Cut six ripe tomatoes in slices, sprinkle
on each layer a little pepper and salt and pour over them a mixture
of oil and vinegar in the proportion of two tablespoons of oil to one
of vinegar, sprinkle a very little chopped onion over the top and leave
them in the dressing two hours. Serve. Mrs. W. H. King.
Tomato Salad, No. 2. — Cut ripe tomatoes, when peeled, into
thick slices; have them very cold; place on a salad plate and pour
over a mayonnaise dressing.
Tomato Salad, No. 3. — Peel firm, medium-sized tomatoes; cut a
slice from the stem end, carefully remove the seeds and fill the cavity
with the following: Pare one or two crisp cucumbers and a small
onion; cut all fine and mix with a mayonnaise or cream dressing.
Place tomatoes on lettuce leaf and pour over a dressing. French
dressing may be used if preferred. The tomatoes maybe filled with
celery cut fine and mixed with dressing. Jean Hawkins.
Salad in Green Peppers. — Take six good sized peppers, cut in
half, scoop out seeds and put the peppers in ice water to soak for
two hours. Drain and fill with any preparation of fish or meat
salad and put on top a spoonful of mayonnaise.
Sweetbread Salad. — Cut cold cooked sweetbreads into dice and
mix with an equal quantity of celery. Cover with mayonnaise or
cream dressing and garnish with lettuce.
Tomato Aspic. — Put one can of tomatoes, one slice of onion, two
bay leaves, a few celery tops, teaspoon of salt, half a teaspoon of
paprika in a sauce pan. Bring to the boiling point and add three-
quarters of a box of gelatine, which has been soaked in half a cup
of cold water for half an hour. Stir until dissolved, add the juice of
half a lemon and strain. Poirr into cups or fancy molds. Stand
on'ice for four or five hours. When time to serve turn out on a lettuce
leaf. Serve as you would a whole tomato with mayonnaise dress-
ing. Enough for twelve people. Mrs. John Lincoln.
SALADS 65
Chicken Salad in Aspic— Pour aspic jelly into small cups, when
set take out the center and fill with chicken salad; melt the jelly
taken out and pour over the tops of the cups. When ready to serve
tip out of the cups on to a lettuce leaf and garnish with mayonnaise.
Aspic Jelly. — Five cups of rich consomme, one tablespoon of lemon
juice, tv^^o tablespoons of tarrag-on vinegar, one box of gelatine.
Soak the gelatine in some of the consomme one hour, ♦^hen add to the
remainder of the consomme, and put over the fire, when well dis-
solved stir for five minutes. Then strain through a flannel bag into
any mold desired. Aspic jelly is used as a garnish for cold meats,
fish or salads.
EGGS.
" 6>, egg! ivithin thine oval shell
What palate-tickling joys do dwell.''''
Eg-g-s should be boiled by putting- into cold water. Gradually
bring" the kettle to a strong heat. When the water comes to a boil,
it is sufficient for rare eggs. For hard boiled, twenty minutes
should be given.
To Shaker Eggs. — Boil four minutes; take from the water; let
stand long enough to cool sufficiently to handle; rem.ove the shell,
keeping the eggs from breaking by taking the skin with the shell;
as fast as you get them ready, drop into a covered dish to keep hot;
then add butter, pepper, salt, and a spoonful or two of sweet cream;
dress it over the eggs, and serve for lunch or tea in side dishes.
Mrs. J. S. Phillips.
Scrambled Eggs. — Put a tablespoonful of butter into a hot frying
pan, have ready half a dozen eggs broken in a bowl, mixed slightly.
Turn them into the hot butter and stir briskly one way until they
are cooked. Be careful that they do not get too hard. Many add a
little milk to the eggs.
Creamed Eggs. — Boil six eggs twenty minutes. Make one pint
of cream sauce. Have six slices of toast on a hot dish. Put a layer
of sauce on each, then the whites of the eggs, cut in thin strips; and
over this the yolks rubbed through a sieve. Place in the oven for
about three minutes. Garnish with parsley and serve.
Miss M. E. Parmelee.
Egg Timbales. — Beat eight eggs without separating, add one
rounded teaspoonful of salt, one-half of a teaspoonful of white
pepper, one tablespoonful of chopped parsley, one teaspoonful of
onion juice and a pint and a half of milk. Stir nicely together and
fill small buttered timbale inolds two-thirds full. Set the molds in
EGGS 67
a deep pan partly filled with water, covered with buttered paper
and place in a moderate oven until firm in the center, which will
take from ten to twenty minutes. Serve with tomato sauce.
Mrs. McClary.
Eggs a la Newburg.— Boil hard four egg-s, throw them into cold
water for a minute and then remove the shells. Cut into halves and
arrange on a heated platter, white side up. Put into a sauce pan
one tablespoonful of butter and one of flour. When creamed add two-
thirds of a cup of hot milk. When boiling- take from the fire, add
the well-beaten yolks of two eggs, bring to a scalding point again,
add a small teaspoonful of salt, a dust of cayenne.
Lucy King Allen.
Baked Eggs. — For six people use eight eggs, one cupful of milk,
one generous tablespoonful of butter, one teaspoonful of flour, half a
teaspoonful of salt, pepper to taste, and one teaspoonful of chopped
parsley. Put the butter in a frying pan, when melted put in the
flour and stir until smooth and frothy; draw the pan back, and add
gradually the cold mill<:, then the seasoning, after boiling up once,
pour the sauce into a deep plate. Break the eggs carefully and drop
into the sauce, and sprinkle over parsley. Place in a moderate oven
and bake till the whites are set, say five minutes. Serve immedi-
ately, in the dish in which they are baked. Mrs. Breed.
Omelet — ^Five eggs, beaten separately; five tablespoonfuls of
milk; to the yolks add the milk, a pinch of salt, then the ^whites,
beaten lightly; have your omelet pan ready with a large table-
spoonful of melted butter; cook carefully on the top of the stove, and
when well set put it in the oven to brown; fold it, and serve. Some
say the salt should not be put in, as it takes from the lightness of
the eggs. William H. Barney.
Asparagus Omelet. — Boil tw^o pounds of asparagus in a little
water with a little salt, or steam until tender; chop fine; mix with
five yolks and three whites of eggs well beaten; add two tablespoons
of sweet cream; fry, and serve hot. Mrs. C. L. Hubbard.
68 EGGS
Bread Omelet. — Soak a teacup of bread crumbs in a cup of
sweet^milk over nig-ht; three eggs beaten separately; yolks with the
bread and milk; stir in the whites, and fry brown; sprinkle over
salt and pepper just before t,aking up. Sufficient for six persons.
Miss W. Childs.
Meat Omelet. — Beat six eggs quite light; have ready minced meat
of ham, tongue, cold chicken or veal; put this into a dish with a
little butter to warm through, but not fry; turn the eggs into a
spider in which you have previously heated the butter; let the omelet
brown lightly on the lower side, and the upper forming a thin
custard; season to taste; put in the meat; fold the omelet over, and
take up quickly; serve immediately. Mrs. Farnham.
Poached or Dropped Eggs. — Have one quart of boiling water and
one tablespoonful of salt in a frying pan. Break the eggs, one by
one, into a saucer and slide carefully into the salted water. Dash
with a spoon a little water over the ^^^ to keep the top white. The
beauty of a poached o.^^ is for the yolk to be seen blushing through
the white, which should be only just sufficiently hardened to form a
transparent veil for the &^^. Cook until the white is firm and lift
out with a griddle cake turner, and serve immediately. Muffin
rings may be placed in the water and an ^%^ dropped into each ring.
Mrs. Belding.
Eggs with Tomato Sauce. — One-half of a small onion sliced,
fried in half a tablespoon of butter. Add one-half a can of tomatoes,
two cloves, salt, pepper, one tablespoon of flour rubbed with one-half
a tablespoon of butter. When thick pour into a deep platter, drop
on the sauce poached eggs and serve. This sauce is sufficient for
six eggs. With graham gems this makes a nice course by itself.
Mrs. Breed.
Deviled Eggs. — Put five eggs into cold water and boil twenty
minutes, then put into cold water. When cool remove the shells and
cut in two lengthwise. Take out the yolks and press through a
sieve. Add one tablespoonful of olive oil or butter, salt, pepper,
mustard and vinegar to taste. Fill the whites with the mixture.
EGGS 69
Eggs StufPed with Sardines.— Boil twelve eggs steadily for fifteen
minutes, then cover with cold water and set aside to cool. Cut a
small slice off each egg large enough to remove the yolks without
breaking the white. Take one medium sized can of boneless sar-
dines, mash to a paste with the yolks of tlie eggs, add a little salt
and the juice of a fresh lemon. Refill the whites and arrange the
eggs in a nest of lettuce leaves. Mabel Lawrence.
Scalloped E?gs. — ^One tablespoonful of corn starch, one table-
spoonful of butter, one saltspoon of salt, one pinch of red pepper.
Put these into one pint of boiling cream and stir until thick and
smooth. Pour this sauce over one-half dozen deviled eggs, and bake
lightly. Lucia F. Gilbert.
Egg Puffs for Tea. — Break as many eggs as would be required,
keeping the yolks each in a separate dish, add salt to the whites and
whip; butter an iron griddle on which drop a spoonful of the whip,
then place a yolk on each one. Season with salt and pepper, cover
with whip, and when a nice brown, turn with a pan cake turner,
brown and take up. Do not have the griddle too hot.
Mrs. F. E. Taylor.
Scotch Woodcock. — One tablespoon each of flour and butter
rubbed together, six or seven hard boiled eggs chopped fine, one
pint of milk, one small teaspoonful o'f anchovy paste, a little mustard.
Serve on small squares of buttered toast.
Mrs. Frank Haven.
CHEESE DISHES AND SANDWICHES.
"Bachelor's fare— bread and cheese and kisses."— ^ze///?, Polite
Convei'sations, I.
Cheese Straws, No. 1.— Roll puff paste thin, sprinkle well with
grated cheese and a little cayenne pepper, fold, roll out and repeat
the process. Let it stand in a cool place for a time; then roll very
thin; cut strips about one-fourth of an inch wide and three inches
long- and the same number of small rings. Bake in a slow oven ten
or fifteen minutes. When done hang the rings on the sticks; the
rings may be omitted and the sticks piled cob-house fashion on a
fancy plate. Serve hot or cold as a course at dinner, or with the
salad, or whenever a cheese course is allowable.
Cheese Straws, No. 2.— One cup of grated cheese, two table-
spoonfuls of melted butter, yolk of one &gg, a pinch of salt, a dash of
cayenne pepper, two tablespoonfuls of cold water, one-half teaspoon
of baking powder, one-half cup of flour. Roll and cut in strips and
bake to a nice brown. Mrs. S. T. Carpenter.
Cheese Fondu.— Melt two tablespoons of butter, add four table-
spoons of flour and mix until smooth. Add one cup of milk or
cream, stir continually until it cooks and becomes quite thick; take
from the fire and add the beaten yolks of three eggs. Mix throughly,
then add four tablespoons of grated parmesan cheese. Salt and
pepper to taste. Beat the whites of the eggs to a stift' dry froth, add
carefully to the mixture; butter a baking dish and bake in a quick
oven twenty-five minutes or it may be put in souffle dishes and
baked ten minutes. Litz Dustin.
Cheese Ramakins.— Put two ounces of bread and a gill of milk
over the fire; when hot add two tablespoons of butter, four heaping
tablespoons of grated cheese (more if domestic cheese is used) and a
dash of red pepper; take from the fire and add the yolks of two eggs
and the well-beaten whites of three. Turn into ramakin dishes and
bake in a quick oven ten minutes. Mrs. Breed.
CHEESE DISHES AND SANDWICHES 71
Croutons with Cheese. — Cut slices of bread about one-half an
inch thick and remove crusts. Then cut in any shape desired and
toast a delicate brown. Have ready a cheese sauce made as
foUov^rs: Scald half a pint of milk; rub one generous tablespoon of
butter and two tablespoons of flour together and stir into the milk.
Stir until it thickens, add yolk of one Q^^, two large tablespoons of
grated cheese and a palatable seasoning of white pepper and salt.
Put a large teaspoon of the sauce on a crouton and serve with cream
soups or salads. Mrs. J. E. Taylor.
Cottage Cheese, No. 1.— Take a pan of curdled milk and set on
the stove or over hot water, heat thoroughly, but do not scald. Put
a clieese cloth in the colander and pour in the curd. When well
drained or slightly squeezed add a little salt and moisten with sweet
cream. Make into balls. Mrs. W. C. Orcutt.
Cottage Cheese, No. 2. — Have a pan half full of thick, sour milk,
fill the pan with boiling water and let it stand two or three minutes,
then drain in a colander pressed with a plate and a weight over it
for a while, then add salt and cream or butter, and a little sage;
make into balls. Mrs. McClary.
Welsh Rarebit. — In a sauce pan put one-half of a cupful of milk
and set over the fire; when hot add two cupfuls of grated or chopped
rich cheese and stir until it melts. Add quickly one teaspoonful of
made mustard, one-quarter of a teaspoonful of salt, one-half of a
teaspoonful of paprika or a dash of cayenne and two well-beaten
eggs. Stir for a moment until the mixture begins to thicken, pour
o^^er toast and serve at once. Table Talk.
Sandwiches may be made of white, graham or brown bread and
should be of fine grain and a day old. When the bread is read^',
the butter should be spread on the loaf, and then a slice cut ofi"
evenly.
"They who have little butter must be content to spread thin their
bread."
72 CHEESE DISHES AND SANDWICHES
Lettuce Sandwiches.— Spread the bread with mayonnaise dress-
ing-. Put between the slices from which the crust should be cut,
small crisp lettuce leaves. Trim and shape the sandwiches before
putting- in the lettuce that it may not have to be cut. Serve as soon
as possible after preparing. Mrs. J. E. Taylor.
Celery Sandwiches.— Cut the celery fine and mix with a little ice.
Butter the bread; dry the celery on a cloth; mix with mayonnaise;
spread it on the slice, cover it with another, and cut into the desired
shape.
Egg Sandwiches.— Put the eg-gs into cold water, bring- gradually
to the boiling point and boil for forty-five minutes. This long boil-
ing makes the yolks very mealy. Put into cold water, when cool
remove the shells and put through a potato press or fine sieve. To
each &^^ allow one-half teaspoonful of soft butter, a little vinegar,
pepper and salt to taste. Mix to a paste; spread on the bread and
use small crisp lettuce leaves between the slices.
Mrs. J. E. Taylor.
Watercress Sandwiches.— Wash the cress and dry in a cloth.
Pick the leaves from the stems and season with salt. Lay the cress
thickly on the buttered slice, cover with the other and press together.
Spanish Sandwiches.— Spread buttered graham bread with
mustard; then with a layer of cottage cheese; and then with a layer
of chopped olives mixed with mayonnaise.
Cheese Sandwiches.— Cream one roll of Neufchatel cheese. If
a little hard, as it is apt to be, put in it a spoonful of milk or cream.
Add a little salt and a dash of red pepper or paprika. Paprika,
by the way, should always be used with cheese, as it develops the
flavor better than any other pepper. Mix with the cheese half a cup
of chopped or pounded nuts and spread on slices of rye, graham,
whole wheat or Boston brown bread. The mixture loses half its
delicious flavor if spread on white bread, and the brown breads are
much more nourishing. Rye is the bread par excellence to use with
this filling, a rye sandwich of this kind being enticingly appetizing.
CHEESE DISHES AND SANDWICHES /j
Sardine Sandwiches. — One small box of sardines, yolk of one
hard boiled egg, juice of one lemon and a little cayenne. Drain the
sardines, remove skin and bones and mash with a fork. Add the
<i^^ yolk rubbed through a sieve, the lemon juice, cayenne and
enough melted butter to make a paste. Do not butter the bread, but
spread the paste directly on it.
Nut Sandwiches.— Chop the nuts very fine, making a mixture of
one-half almonds, one-quarter English walnuts and the remainder
hickory nuts. Butter the bread, slice, put on it a thin layer of the
chopped nuts, a dust of salt, a sprinkle of grated cheese and cover
with another slice.
Peanut Sandwiches.— Take one quart of freshly roasted peanuts,
remove the outer shells and the inner red skins and pound to a paste.
Add sufficient mayonnaise to enable you to spread it on the loaf,
then cut in thin slices and press together.
Olive Sandwiches.— Butter slightly round thin slices of bread*
lay between each sandwich one or two lettuce leaves and sliced
olives, very thin, which^have been prepared a few hours and kept on
ice. Cover the lettuce and olives with cream salad dressing. Serve
as soon as possible after preparing. E. McClary.
Ham Sandwiches. — Chop cold boiled ham very fine, and to every
cupful allow one tablespoonful of melted butter, the yolks of two
hard boiled eggs, one teaspoonful of lemon juice, one-fourth of a tea-
spoon of dry mustard and one-fourth of a teaspoon of paprika.
Pound all to a paste.
Cheese for Crackers or Sandwiches.— One-quarter of a pound of
cheese cut in small pieces and put into a double boiler; add one-
quarter of a teaspoon of salt, same of mustard, pinch of cayenne
pepper, small piece of butter, one ^^^ and one-half cup of milk.
Allow the cheese to melt, mix q^^, milk and other ingredients, add
to the cheese, cook to the consistency of thick cream. This will
curdle if cooked too long. Use cold. Mrs. E. G. Mason.
rci
74 CHEESE DISHES AND SANDWICHES
Sweet sandwiches are often served at five o'clock teas. They
are made from preserved fruits or fig's, dates, etc. When made of
the latter, the fruit must be chopped fine and moistened with orange
or lemon juice. The fruits may be used separately or mixed, using
those that blend. Cut the bread in fancy shapes, spreading the fruit
thin. Nut sandwiches are best served with meat salads.
Orange Marmalade Sandwiches.— Toast, butter and spread with
marmalade thin slices of bread. Place two together, cut in strips
one inch wide. Serve hot.
BREAD, BREAKFAST AND TEA CAKES.
" Nolu for the tea of our host,
Now for the rollicking bun,
Noiv for the muffins and toast,
And now for the gay Sally Lunn.''^
Hint for Making Bread. -During- the cold weather all flour
should be thoroughly warmed before mixing. Frost-bitten or chilled
yeast wall surely make black bread, and the fresher the j^east is the
better the bread will be. The dough should be thoroughly kneaded,
and care taken that it does not get chilled during the process of
rising. Ladd & Smallman.
Yeast. — Take six good-sized potatoes, pare and grate them; steep
a small handful of hops in one pint of water and pour over the
potatoes; then turn on boiling water until it thickens; add one-half
cup of sugar, one tablespoonful of salt, one of ginger. When luke
warm add one cupful of good yeast. This will make one gallon of
yeast. Mrs. E. A. Webster.
Bread.— One and one-half quarts of luke warm water, into which
put one heaping tablespoon of sugar, add a little flour, and beat
well; then stir in three-fourths of a cup of yeast, and enough flour
to make a thick batter (in summer make a little thicker) and give it
a good beating. In the morning add one tablespoon of mixed melted
butter and lard, and an even tablespoon of salt, then add all of the
flour necessary to knead; knead the dough sufficiently to work in the
flour, then let it remain on the board covered by a pan until it rises
some, perhaps fifteen or twenty minutes (by doing this it is much
easier to knead into velvety and elastic dough); then knead about ten
minutes and let rise until double its bulk. Then knead just enough
to take out the air bubbles and put in the tins, let rise and w^hen
ready bake in a moderate oven. Mrs. John Law.
y6 BREAD, BREAKFAST AND TEA CAKES
Bread. — Take one pint of milk, one tablespoon each of butter
and lard and let come to a boil; add one pint of water, tablespoon of
sugar, salt, a yeast cake or one cup of home-made yeast; flour
enoug-h to rnould from one-half to three-quarters of an hour. Knead
as little as possible in the morning; shape into loaves and let rise
before baking. Mrs. L. C. Wead.
Franch Bread. — One pint of milk, six eggs, one-half cup of
butter, two-thirds of a cup of sugar, one-half cup of yeast, flour
enough to knead all together. In the morning knead again; cut in
strips, braid and when light bake. Mrs. Ralph.
Parker House Rolls. — Scald one pint of sweet milk, and when
partly cooled melt in it one-half cup of white sugar and one table-
spoon of lard or butter. When luke warm add one-half cup of yeast
and place the mixture in the center of two quarts of flour. If for
tea, set to rise early in the morning. When light mix and knead
thoroughly, let rise again, then knead again for ten or fifteen
minutes, then roll out thinner than for biscuit, cut out as for biscuit,
and spread butter over half the surface, fold it upon the other, place
upon tins so as not to touch each other. Let it rise again, and when
light bake fifteen or twenty minutes. Miss H. E. Keeler.
Meacham Rolls. — One cup of warm milk, one-fourth cup of
butter, two tablespoons of sugar, one-fourth of a small cup of yeast,
flour to knead at night softly and in the morning turn carefully on
to the moulding board and roll out one-half inch thick; cut with
biscuit cutter and spread with warm butter, fold these over half
way; let rise very light and bake. If warm rolls are desired for
supper leave the dough in a cool place until about three o'clock and
then roll and cut as stated. The' above makes eighteen rolls.
Mabel Earle Selkirk.
Cinnamon Rolls.— Take from bread dough in the morning the
amount required for one medium loaf of bread and mix in one-half
BREAD, BREAKFAST AND TEA CAKES 77
cup of soft butter, put in a cool place until about three o'clock in the
afternoon, then roll out thin and spread with warm butter and sugar.
Sprinkle with cinnamon; then cut off strips three inches wide, and
roll over until one and one-half inches in width; cut off slices and
place in long- gem tins to rise ver}' light. Bake in a medium hot
oven. For lemon rolls turn a little lemon extract into your hand and
rub with the sugar and butter over the dough and then roll and cut
the same as for the cinnamon rolls. Mabel Earle Selkirk.
Rolls. — One quart of sweet milk, three eggs, one cup of butter,
one-half cup of sugar, two-thirds cup of yeast, flour for a thick
batter. Let remain over night and mix for rolls as biscuit in the
morning. Mrs. D. F. Soper.
Breakfast Rolls. — One quart of flour, a pinch of salt, butter the
size of an ^^^ rubbed in the flour, one-half cup of baker's yeast or
one-fourth home-made yeast; mix with water and knead hard. Let
it rise over night. In the morning make into rolls and let rise again.
Bake twenty minutes. Mrs. F. J. Seaver.
Rolls for Tea. — One ^g^, one-half cup of butter, scant, one-half
cup of sugar, one cup of milk, three teaspoonfuls of baking powder;
flour enough to stift'en, so that it will drop from a spoon into hot gem
pans. Bake in a very quick oven. The same recipe makes good
graham rolls for breakfast, omitting the sugar.
Mrs. J. E. Barry.
Finger Rolls. — Use any good recipe for rolls, and when read}- to
put in the tins take off pieces about the size of an o^^^ and shape into
narrow rolls about four inches long and place in tins. If a crust is
liked all around place an inch apart, when light bake in a quick
oven.
Crescents or Horse-Shoe Rolls. — Use recipe for Parker House
rolls. When ready to put in tins roll the dough out to about one-half
an inch in thickness, spread lightlj' with butter and cut in six-inch
78 BREAD, BREAKFAST AND TEA CAKES
squares, then each square across, making two triangles; commence
at the longest side and roll towards the point and fasten, then bend
in crescent shape and place on tins a little ways apart. When light
bake in a quick oven and just before they are done brush lightly
with a little sweet milk.
Bread Sticks. — Scald one pint of milk and while hot add two
ounces of butter. When luke warm add a teaspoon of salt, one of
sugar, and about one quart of sifted flour. Beat vigorously for five
minutes, add a half yeast cake dissolved in half a cup of luke warm
water, or half a cup of good yeast. Mix, cover and stand in a warm
place over night. In the morning add the white of an &^^ beaten to
a stiff froth, and sufficient flour to make a soft dough. Knead for
five minutes, then pound until soft and velvety. Put back in a bowl
until very light, then take a very small piece of the dough and roll it
out into a long strip about the size of a thick lead pencil. Place on
greased pans, when light brush them with a little white of an ^^^
and water mixed, and bake in a quick oven ten or fifteen minutes.
Table Talk.
Raised Biscuit. — One pint of sweet milk, one-half cup of butter,
one cup of home-made yeast, one tablespoon of sugar. Let the
butter, milk and sugar come to the boiling point, then cool, sponge
and add flour and the yeast. Let rise three times. This rule makes
about one dozen and a half biscuits. Mrs. F. W. Lawrence.
French Rolls.— Three cups of sweet milk, a teaspoonful of salt,
one-half cup of yeast or half a cake of compressed yeast, one cup of
melted butter, add flour enough to make a stiff dough. Let it rise
— better over night — and then add two well-beaten eggs; knead thor-
oughly, and let rise again. Make into balls about the size of an
^^^, then roll between the hands to make long rolls (about three
inches). Place close together in two even rows on well-buttered
pans. Cover and let rise again. Bake in a quick oven to a delicate
brown. Mrs. T. Hawley.
BREAD, BREAKFAST AND TEA CAKES 79
Whole Wheat Bread.— Scald one cup of milk, add a teaspoon of
butter, one of sugar, one of salt, and one cup of water. When luke
warm add one-half a yeast cake dissolved in one-half cup of water;
stir in three cups of whole wheat flour, and beat until light and
smooth; let rise over night. In the morning add two or three cups of
flour or enough to make a soft dough. Knead well and be careful
not to add too much flour; let it rise till double its bulk. Shape into
loaves. Put in tins and let rise. Bake forty-five minutes in a mod-
erate oven. Table Talk.
Buns. — One pint of sweet milk; one-half cup of yeast; half a cup
of shortening; two-thirds of a cup of sugar; one small teaspoon of
salt; raisins or English currants. Knead with flour to make the
proper consistency. Mrs. Clinton Stevens.
German Coffee Cakes.— Add half a cup of butter to a pint of
luke warm milk, sift enough bread flour with a teaspoon of salt to
make a batter as stiff as you can stir. Beat in half a cup of home-
made yeast or half a yeast cake, and a cup of sugar, add two eggs
and beat the batter until it blisters. In summer the dough should
rise from eight to ten hours. In the morning add merely enough
flour to roll out the dough. Let it rise two hours, then roll out until
it is a little less than half an inch thick, cut into small cakes and
let rise one-half hour, then bake for about twenty minutes in a quick
oven. When they are cooled a little, break in halves and pile with
their soft side up in a large dripping pan. Put them in a hot air
oven for a day or two to become thoroughly dry.
Florence C. Mallon.
CofPee Bread.— One quart of flour, four teaspoons of baking
powder, one-half cup of sugar, a piece of butter half the size of an
Qgg, two well-beaten eggs, a little salt and enough milk to make a
stiff' batter. Mrs. Frank Haven.
8o BREAD, BREAKFAST AND TEA CAKES
Graham Bread. — One cup of bread sponge; one and a half cups
of sweet milk; a little less than half a. cup of molasses; one even tea-
spoonful of soda; a little salt and ging-er; stir with a spoon; add the
amount of graham flour needed; let it stand until very light, and
bake thoroughly. Mrs. Hiram French.
Graham Bread. — One cup of sweet milk, one-half cup of New
Orleans molasses, two tablespoons of sugar, one cup of bread
sponge, one-half teaspoon of soda, one-half teaspoon of salt; stir in
graham flour until stiff and smooth, and let rise over night or until
light. Turn into baking pan without moulding or stirring, let rise
a second time even with the top of the pan. Bake slowly one hour.
Nellie Scully.
Steamed Graham Bread. — Two cups of sweet milk, one of sour
milk, one-half cup of sugar, one-half cup of molasses, five cups of
graham flour, one teaspoonful of soda, one of salt; steam three hours.
Miss H. E. Keeler.
Steamed Brown Bread. — Two cups of sweet milk and one of sour;
two cups of corn meal and one of graham flour. Into the milk put
one teaspoonful of soda and one-half cup of molasses; salt; then add
the meal and graham flour. Steam three or four hours. The batter
will be very thin. Mrs. McClar3^
Brown Bread. — Two cups of graham or r3"e meal; one cup of
Indian meal; stir together; add one large half cup of molasses; one-
half cup of raisins, stoned; two cups of sour milk and two teaspoon-
fuls of soda; butter the dish thoroughly, and boil five or six hours.
Mrs. L. C. Wead.
Baking Powder Biscuit, No. 1.— One quart of flour; two heaping
teaspoonfuls of baking powder; two tablespoons of butter. Sift
baking powder with the flour; rub in the butter, and add one coft'ee
cup of sweet milk; bake in a quick oven fifteen minutes.
Mrs. Mallon.
BREAD, BREAKFAST AND TEA CAKES 8i
Baking Powder Biscuit, No. 2.— One quart of floar; three tea-
spoons of baking- powder, a little salt, butter the size of a small egg;
mix with sweet milk very soft. Mrs. Spann.
Soda Biscuit.— Put into one quart of flour two teaspoonfuls of
cream of tartar and a little salt; add two tablespoonfuls of cream or
one of butter; dissolve and add one teaspoonful of soda in a little hot
water; mix the whole soft with milk. Mrs. C. L. Hubbard.
Raised Graham Rolls. — One cup of water, one tablespoon of lard
or butter, a little salt, half a cup of yeast, half a cup of flour; add
graham flour to make a stiff batter. Let it rise over night and in
the morning add one ^^^, three tablespoonfuls of molasses, half a
teaspoonful of soda and one-third of a cup of Indian meal. Beat
thoroughly, put in the roll pans to rise, and bake in a quick oven.
Mrs. H. K. White.
Graham Gems, No. 1. — Two cups of sour milk, one teaspoonful
of soda, a little salt, melted butter the size of an O:^^, and graham
flour until quite thick. Bake in hot iron gem moulds.
Mrs. C. A. Wood.
Graham Gems, No. 2. — Four large cooking spoons of thick sour
milk and two of cream or one of butter; one-half teaspoonful of
soda, one-fourth cup of sugar, one ^^^, a little salt; one-fourth
cup of flour and three-fourths cup of graham flour; make rather
soft and bake in gem pans. Above makes eight or ten rolls.
Mrs. McClary.
Scotch Biscuit. — One cup of thick sour cream; one and one-half
cups of sour milk; one teaspoon of soda; salt. Knead with flour
and roll out thin. Spread with sugar (white or maple). Roll like
jelly cake; cut oft' the size of biscuit; bake quickl}'.
Mrs. F. White.
82 BREAD, BREAKFAST AND TEA CAKES
Pop Overs, No. 1. — One scant cup of flour, one cup of milk, one
6g"g"- ^^^ 3-11 together and beat hard for fifteen minutes. Have
cups very hot with plenty of butter. Mrs. Breed.
Pop Overs, No. 2. — Two cups of sweet milk, two scant cups of
flour, three eggs, salt. Beat eggs light; then add milk and flour
and beat all five minutes. Pour into hot gem irons and bake in a
quick but not scorching oven. Mrs. A. Munger.
Raised Muffins. — One pint of milk; a piece of butter the size of a
butternut; three tablespoonfuls of yeast; add flour to make a thick
batter, let rise over night; in the morning, add two well-beaten eggs,
and bake in rings. Mrs. C. A. Wood.
Muffins, No. 1. — One Qgg, three-fourths of a cup of sugar, one-
half cup of milk, two tablespoonfuls of melted butter, one cup of
flour, pinch of salt, one teaspoonful of baking powder mixed in the
flour. Bake about fifteen minutes. Carrie King Hall.
Muffins, No. 2.— One pint of flour; one cup of milk; one egg', one
large tablespoonful of sugar; one teaspoonful of cream tartar; one-
half teaspoonful of soda; butter the size of a walnut, melted with the
soda in a little warm water. Mrs. F. J. Seaver.
Rice Crumpets. — One cup of cold boiled rice, one cup of sweet
milk, one cup of flour, two eggs, one heaping teaspoon of baking
powder, one and one-half tablespoons of melted butter, pinch of salt,
one even tablespoon of sugar. Bake in piping hot gem pans in a
quick oven. Mrs. E. G. Mason.
Laplanders.— Two eggs, beaten; one pint of milk; a little salt;
one pint of flour; three tablespoons of melted butter. Heat the irons
quite hot and grease them. Pour the mixture in and bake in a quick
oven, in French roll irons, fifteen or twenty minutes. This makes
two dozen. Mrs. B. Webster.
BREAD, BREAKFAST AND TEA CAKES 83
Nantucket Corn Pudding. — Grate twelve ears of uncooked corn,
add two or three eggs, milk, a little powdered cracker, salt; mix
about as thick as Indian pudding; bake in a deep dish; eat hot,
with butter, for tea. Mrs. Richardson.
Corn Caiie,No. 1.— One &^^\ one cup of sour milk; one-half cup
of sugar; one cup of flour; one cup of meal; one-half teaspoonful of
soda; one teaspoonful of baking powder; one tablespoonful of
butter; work the butter and sugar together, then beat in the ^^^.
Mrs. C. L. Hubbard.
Corn Cake, No. 2. — One-half cup of sour" cream, three-fourths
cup of sweet milk, one-half teaspoonful of soda (in the cream), one
Q.^^, one heaping tablespoonful of sugar, one-half teaspoonful of salt,
one small cup of meal, the same of flour. Mrs. Breed.
Parker House Corn Cake. — ^Mix one cup each of flour and
Indian meal, one and one-half teaspoonfuls of cream tartar, one tea-
spoonful of soda, and a little salt, together. Mix one o.^^, one-half a
cup of sugar, butter the size of an ^^^, and one cup of warm sweet
milk together; then pour the liquid into the dry mixture; beat well
and bake. Miss Childs.
Washington Cake for Breakfast. — One ^^^, beaten; one small
coffee cup of sweet milk; small half cup of yeast; butter the size of
an ^^^\ flour to make stiff, but not too stiff. Put in a tin and let
rise over night. Bake for breakfast fifteen or twenty minutes.
Mrs. Helen Knapp.
Sally Lunn, No.l. — One quart of flour, one generous pint of milk,
two tablespoons of sugar, three of butter, two eggs, one teaspoon of
salt, half a cup of yeast. Have the milk blood-warm, add the butter,
the eggs well beaten and the yeast, then the flour, salt and sugar;
beat all together and pour in greased pans to the depth of two or
three inches. Let rise and bake.
S4 BREAD, BREAKFAST AND TEA CAKES
Sally Lunn, No. 2. — Two eg-gs, two and one-half small cupfuls of
flour, one cupful of sweet milk, two teaspoonfuls of cream tartar,
one teaspoonful of soda, three tablespoonfuls of butter. Bake in a
shallow tin. Mrs. H. E. King.
Berry Tea Cakes. — One-half cup of sugar, one ^^^-^ three-fourths
cup of milk, one level teaspoon of baking powder, piece of butter one-
half the size of an ^^^. Flour sufficient for a stiff batter. Into this
batter stir one cup of fresh berries or the canned ones without the
juice. (Dried berries can be soaked for the same purpose).
Mrs. McClarj'.
Blueberry Cake. — One cup of butter, two cups of sugar, four
cups of flour, two cups of blueberries, one-half cup of milk, three
eggs, one teaspoon of cream tartar, one-half teaspoon of soda. Roll
the blueberries in the flour and put them in the last thing.
Mrs. W. H. King".
German Toast. — One egg-; one cup of milk. Dip into this slices
of bread; butter a hot spider and brown the bread in it.
Mrs. Thorndike.
CoFFee Cakes. — One quart of flour, butter one-half the size of an
^^^■, three teaspoonfuls of baking powder, one teaspoonful of salt,
mix as soft as can be rolled, cut in ring-s and fr3' in deep hot lard
like doughnuts. Serve for breakfast with coffee.
Mrs. Leroy W. Hubbard.
Toast in Camp.— First, take plenty of crackers; second, have a
g-ood fire; third, put your cracker on a forked stick; (be sure and
have your stick long- enoug-h) brown one side to the color of half-
forgotten autumn; fourth, turn your cracker without dropping- it in
the ashes, and brown the other side till you can smell the fragrance
of all the summers that are gone; fifth, butter slightly, and reclining
on the boughs or against a mossy log, eat slowly and dream that life
has only beauty and sweetness in it— the beauty of the deep woods,
the sweetness of your toasted cracker; sixth, toast another.
M. S. Parmelee.
BREAD, BREAKFAST AND TEA CAKES 85
Griddle Cakes. — Two eg-g-s, two cups of sour milk, one and one-
half teaspoons of soda, butter the size of an eg-g-, one-halt teaspoon of
sLig'-ar and one of salt; flour to make a thin batter. Cakes mixed the
nig-ht before. Put in a cool place and in the mornng- let stand in a
warm room ten or fifteen minutes before frying-. If any batter is
left, it can be used when making- more cakes. Mrs. Ralph.
Wheat Griddle Cakes. — One pint of sour milk, one teaspoon of
soda or sweet milk and tw^o teaspoons of baking- powder, two table-
spoons of butter; salt; two eg-g-s beaten lig-ht; flour for a batter;
beat all thoroug-hly; fry on a g-riddle g-reased with a piece of salt
pork.
Green Corn Griddle Cakes. — Grate the corn from twelve ears of
boiled corn; two eg-g-s, pepper, salt and a very little butter; one-half
tea cup of flour; one-half tea cup of milk; stir well together and fry
on a griddle. Mrs. Clinton Stevens.
Buckwheat Cakes. — One quart of luke-warm water; make a
batter with the buckwheat flour; salt; three-quarters of a cup of
yeast; let rise over night; in the morning- add a teaspoon of soda
and a little milk, which browns them. Mrs. Parmelee.
Corn Meal Griddle Cakes. — Beat one egg light, add one cup of
sweet milk, one-half teaspoon of salt, one cup of corn meal and two-
thirds of a cup of white flour sifted together with two heaping tea-
spoons of baking powder; beat well, lastly add one tablespoon of
melted butter and beat again. Mrs. W. A. Short.
Waffles, No. 1. — One pint of sour milk; one pint of flour; two
eggs beaten separately; one level teaspoonful of soda in the milk;
one tablespoonful of melted butter; two-thirds of a teaspoonful of
salt; stir in the whites of the eggs last, lightly. Cook in watfle
irons over a hot fire. Mrs. Barney,
86 BREAD, BREAKFAST AND TEA CAKES
Waffles, No. 2. — One pint each of milk and flour, one tablespoon
of butter, three eggs, two teaspoons of baking powder, a little salt,
beat the eggs separately, very light. Mrs. Belding.
Ginger Bread, No. 1. — One cup each of molasses, sugar, sour
milk and butter, two eggs, two teaspoons of soda, two scant tea-
spoons of ginger, three and one-half cups of flour. To be eaten
warm. Makes two sheets in biscuit tins. Mrs. Belding.
Ginger Bread, No. 2. — One cup each of sour milk, sugar and
molasses, three-fourths of a cup of butter, two eggs, one teaspoon of
ginger, one heaping teaspoon of soda, three cups of flour.
Mrs. S. Greeno.
Plain Ginger Bread. — One cup of warm water; into this put
shortening the size of a large egg, one cup of molasses, one tea-
spoonful of soda, one teaspoonful of ginger, a little salt, and flour
sufficient to make a thick batter; bake in a shallow tin. To be
eaten warm. Mrs. McVickar.
Molasses PufF. — One Qgg, one cup of molasses, one-third
cup of sugar, one cup of sour cream, salt, or scant half cup of
butter, and one cup of sour milk, two and one-half cups of flour, two
teaspoons of cinnamon, one even tablespoon of soda. Bake in
shallow tins and cut in squares.
Fritters.— Two eggs, two cups of sour milk, a little salt,
one teaspoon of soda, flour to make a batter quite stiff; drop by
spoonfuls into hot lard. Mrs. Wells S. Dickinson.
Doughnuts, No.l. — One cup of sugar, one egg, two tablespoons of
cream in a cup filled up with milk, one teaspoon of cream tartar,
one-half of soda, flour to roll soft. Mrs. J. P. Morse.
BREAD, BREAKFAST AND TEA CAKES 87
Doughnuts, No. 2. — One cup of sugar, butter half the size of an
egg, scant, two eggs, three-fourths of a cup of thick sour milk, three-
fourths of a teaspoon of soda, a little nutmeg, a pinch of salt, flour
to roll out soft. Mrs. Frank Haven.
Doughnuts, No. 3.— One ^^^, one cup of sugar, one cup of sweet
milk, two tablespoons of melted butter, two teaspoons of baking
powder, a little salt. Put sugar, &^^ and melted butter together
and beat well. Put baking powder in about three-fourths of a pint
of flour at first, then put in more if necessary. Put through a sieve
to get out the lumps, do not work it much. Put milk in last and
then let stand a few minutes, then cut out before frying.
Mrs. S. Robinson.
Plain Doughnuts, No. 1.— Three tea cups of thick sour milk, one of
sour cream; add flour for a thick batter at night; in the morning add
four small teaspoons of soda dissolved in a little milk, two teaspoons
of salt, one &^^ beaten into the batter thoroughly. The dough must
not be too stiff with flour. Mrs. Clinton Stevens.
Plain Doughnuts, No. 2.— One cup of thick sour milk, one table-
spoon of sour cream, half a teaspoon of soda, pinch of salt, flour to
roll soft. Miss Mary Meehan.
Plain Doughnuts, No. 3.— One cup of sour cream, one teaspoon
of soda, one ^^^. Put the soda into the cream, beat the &^^ and
pour into that, then beat together, putting in about one teaspoon of
salt. Flour to roll out. Cut in strips and twist. Mrs. Vilas.
Aunt Susan's Raised Doughnuts.— One quart of milk; one cup of
butter; two cups of sugar; two eggs; one small cup of yeast.
Prepare the sponge with flour at night.
Raised Doughnuts, No. 1.— Sponge at night by putting one and
one-half pints of flour in a deep bowl. One pint of milk (scalded
88 BREAD, BREAKFAST AND TEA CAKES
and cooled), one-half cup of yeast or one yeast cake, one small tea-
spoonful of salt, one-half cup of butter and lard mixed cold into the
sponge, and one Qgg well beaten. In the morning work in flour
enough for medium stiff dough. Knead well and cut with a knife.
Let this rise, when light, knead slightly, roll out, cut into cakes, put
on a board and when sufficiently light, fry in lard.
Mrs. McVickar.
Raised Doughnuts, No. 2. — Three medium sized potatoes, boiled
and mashed, then beaten with a silver fork until light and creamy,
add a little cold water if necessary to make them so. One quart of
water, lard one-half the size of an egg, one tablespoon of sugar, one
teaspoon of salt, and one yeast cake. Make a sponge of the above at
night. In the morning beat three eggs very light, and add them to
one and one-half cups of sugar and beat again; melt together equal
quantities of lard and butter, and take two-thirds of a cup, add it
to the sugar and eggs, beat all thoroughly, then stir this into the
sponge, add flour and knead thoroughly, and set to rise; let rise
until very light, then knead carefully— just enough to take out the
air bubbles. Roll out about as thick as for soda doughnuts and cut
into doughnuts. Let rise again. Be sure and keep at the same
temperature, air blowing on them will spoil them. When frying put
the side next the board next to the lard. Do not have the lard as
hot as for soda doughnuts. Mrs. Thomas Adams.
Sour Cream Doughnuts.— Two eggs, two heaping teaspoons of
cream tartar, one heaping coffee cup of sugar, nutmeg, all stirred
together. Full two-thirds of a cup of sour cream, one and one-half
coffee cups of sweet milk, one small teaspoon of salt, two teaspoon-
fuls of soda, throw in dry before the flour. Mrs. Belding.
Crullers No. 1.— Three eggs, three tablespoons of melted butter;
five of sugar, one-fourth of a teaspoon of soda dissolved in a little
milk; season with nutmeg. Flour to roll soft. Mrs. Abbott.
BREAD, BREAKFAST AND TEA CAKES 89
Crullers, No. 2. — Two eggs well beaten, one cup of sugar, one
cup of sweet milk, two heaping tablespoons of thick sour cream, one
teaspoon of soda, two of cream tartar, one-half teaspoon of salt,
flour to roll soft. Cut in three-inch squares, make three slits in
center of each square with cheese straw cutter. Fry in hot lard
and sprinkled with pulverized sugar if desired.
Mrs. W. H. King.
Rosettes. — Three tablespoons of butter, three of sugar, stirred to
a cream; three eggs yolks and whites beaten separately; flour to roll
quite hard; cut the dough into strips eight or nine inches long, one
inch wide, and on one edge make cuts with a sharp knife one-
third of an inch apart; form into rosettes; fry on under side; turn
carefully, and brown lightly the upper side; sprinkle over sugar.
Mrs. McClary.
r^i
PIES AND PUDDINGS.
' Praise us as wc tasted,
Allocv lis as we prove.''''
Pastry for One Pie. — One heaping cup of pastry flour, one salt-
spoon each of salt and baking- powder, and from one-third to one-
half cup of lard and butter. Stir baking powder and salt in flour,
then work in the lard and mix stiff with cold water; roll in butter
—roll up like jelly cake, divide in two and use.
Pie Pastry. — Two cups of flour sifted twice, a little salt, large
half cup of lard rubbed into the flour thoroughly. Water, very cold,
say enough to mix, not soft, but have it hard; roll out the crust, put
on plates; when filled put on the upper crust previousl}'^ spread with
butter, sprinkle with flour; then take it to the cold water faucet and
let the water run over the pie, holding it slanting.
Annie Sheehan.
Fine Puff Pastry. — One quart of sifted flour — a little more for
rolling pin and board; one cup of lard; same of butter; cut the butter
and lard through the flour into small, thin shells, and mix with
sufficient ice water to roll easily. Avoid kneading it, and use the
hands as little as possible in mixing.
Mince Meat, No. 1. — Five pounds of beef, one pint of chopped
suet. For one quart of chopped meat take two quarts of chopped
apples, three pounds of brown sugar, one quart of molasses, two
quarts of boiled cider, four pounds of seeded raisins, two pounds of
currants, one-fourth of a pound of citron, one-fourth of a pound of
orange peel, one-fourth of a pound of lemon peel. Chop the fruit
very fine, add four tablespoonfuls of cinnamon and two of cloves.
This makes about five gallons. Mrs. S. T. Carpenter.
PIES AND Pi DOINGS
91
Mince Meat, No. 2.— Salt and pepper the meat and measure
when chopped fine. For each quart of meat add one pint of raw
chopped suet, three quarts of chopped apples (not chopped too fine),
two quarts of sugar, one and one-half pints of molasses, one pint of
boiled cider, four nutmegs, two teaspoons of ground cloves, two of
Jemon extract, three tablespoons of cinnamon, three pints of seeded
raisins, (citron and currants if liked), one pint of the meat broth or
water. Two and one-fourth pounds of good meat make one quart
when chopped. Mrs. Spann.
Apple Pie. — Line a plate with pastry, making edges as for
custard pie. Pare tart, juicy apples; cut into quarters, dividing
again if the apples are large; dip them in water and place on the
bottom crust, putting them closely around the edge. Add one cup of
sugar, cinnamon and bits of butter. Wet the edge of the bottom
crust and put on the cover, pressing the two together with the palm
of the hand. Mrs. McClary.
How to Cook a Pumpkin.— Use the small sugar pumpkins.
Remove the soft part and the 'seeds, cut into small pieces, put in a
porcelain kettle with a little water, cover and cook slowly until
tender, then remove the cover and cook a long time until dry. Press
through a colander and it is ready for use; this pumpkin can be kept
for winter use hy spreading on plates and drying slowly in the
heater. Maggie O'Connor.
Pumpkin Pie.— One cup of strained pumpkin, one-half cup of
sugar, one q^^, two tablespoons of molasses, small half teaspoon of
ginger, one teaspoon of cinnamon, one pint of sweet milk. Line a
plate with pastry and pour in the mixture. Bake carefully about
three-quarters of an hour. Maggie O'Connor.
Squash Pie.— Made the same as pumpkin.
92
PIES AND PUDDINGS
Sweet Potato Pie. — When the potatoes are dry and mealy take a
quart, after they have been pared, boiled and mashed, a quart of
milk, three or four eggs, salt, nutmeg, cinnamon and sugar to taste;
bake the same as a squash pies. If the potatoes a.re very moist, use
less milk. Miss Parloa's Cook Book.
Prune Filling. — Stew one pound of prunes in cold water about
three hours; when nearly done put in one cup of sugar, and stir most
of the time, take off and put through a colander hot; the mixture
must be thick. Annie Sheehan.
Lemon Meringue Pie. — One and one-half coffee cups of sugar,
grated outside and juice of one lemon, five eggs, whites of three
reserved for meringue, two good tablespoons of flour and three-
fourths of a cup of hot water, a pinch of salt. Beat the flour, sugar
and eggs together: add the water to the lemon juice and stir with
the flour, etc. Make the meringue with the whites of the eggs and
two tablespoons of sugar. Pour into a crust previously baked.
Mrs. Belding.
Lemon Pie, No. 1. — One large or two small lemons, the yolks of
four eggs, eight tablespoons of sugar and one of butter. Make a
meringue of the whites of the eggs and four tablespoons of sugar.
Alice L. Hyde.
Lemon Pie, No. 2. — One cup each of sugar and boiling water,
one lemon, piece of butter the size of a butternut, two tablespoons of
corn starch, the yolks of two eggs. Put in a double boiler and cook
until thick, stirring most of the time. Pour into a crust previously
baked. Make a meringue of the whites of the eggs.
Mrs. Julia Noland.
Lemon Pie, No. 3.— Juice and grated rind of one lemon; one tea
cupful of sugar; two eggs; two large crackers (or three tablespoon-
fuls of corn starch) and one large cup of water; a small piece of
PIES AND PUDDINGS 93
butter; put the water and sugar on the stove to boil; pound the
crackers fine and mix with the water and sugar, then the yolks of
the eggs; make one rich crust and bake; then fill wuth the boiling
custard. Have ready the whites of the eggs beaten to a stiff froth
with one tablespoonful of sugar; spread over the top and brown in a
hot oven three minutes. Mrs. Dv^'ight Dickinson.
Lemon Pie, No. 4. — Mix the juice and grated rind of one lemon
with one-half cup of chopped raisins and one tart apple chopped
fine. Roll one cracker fine and mix with one tablespoonful of
melted butter. Beat the yolks of three eggs very light and the white
of one, then beat all together, adding one large cup of sugar and a
little salt. Pour into a pie plate lined with pastry, and bake until
the crust is done. Then cover with the meringue made from the
remaining whites of the eggs and return to the oven to brown.
Mrs. Franklin S. Cooley.
Currant Pie. — One cup of mashed currants, one cup of sugar,
one &gg, one tablespoonful of flour, and one tablespoonful of water.
Place in double or tart crust. Mrs. J. W. Leighton.
Pieplant Pie, No. 1. — One tea cup of chopped pieplant, one good
cup of sugar, one egg, butter the size of a large walnut, one table-
spoonful of flour, four tablespoonfuls of water, one teaspoonful of
lemon extract. This is better with a top crust.
Mrs. James Sawyer.
Pieplant Pie, No. 2. — One cofl'ee cup of chopped and drained pie-
plant, one of sugar, one tablespoon of flour, yolks of two eggs,
butter the size of a walnut, and juice of one lemon. Use whites of
eggs for meringue. Mrs. Belding.
Orange Pie.— The juice of two large oranges, grated rind of one,
one cupful each of water and sugar, two level tablespoons of corn
starch, a little salt, two eggs. Make custard and meringue same
as for lemon pie.
g4 PIES AND PUDDINGS
Jumble Pie. — One cup of butter, two cups of sugar, five eggs,
three cups of dried stewed apples — strained; spice to taste; bake
like a tart pie. Miss Greeno.
Raisin Pie. — One cup of raisins, chopped, one-half cup of water,
one lemon, two tablespoonfuls of flour; frost with the whites of
eggs. • Mrs. R. S. Brown.
Marlborough Pie. — Six tablespoonfuls of stewed apple, six table-
spoonfuls of sugar, .three eggs, one-half a cup of sweet cream, and a
little cinnamon; leave out the whites of two eggs for frosting. The
juice and grated rind of a lemon are sometimes added, and in the
place of the cream the same amount of butter may be used.
Mrs. Botham.
Cocoanut Pie. — One and one-half cups of desiccated cocoanut;
one quart of swee<- milk; three eggs, reserving the white of one &g^;
one-half a cup of sugar; season, bake and frost. One cup of rolled
butternut meats may be substituted instead of cocoanut.
Mrs. O. L. Ballard.
Cranberry Pie. — One cup of cranberries, one cup of sugar, one
cup of cold water, one cup of seeded raisins, one teaspoon of flour in
a little water, cook all till it thickens, when cold add one teaspoon
of vanilla. Bake with two crusts. Mrs. George Furness.
Custard Pie. — One pint of milk, three eggs, pinch of salt, three
and one-half tablespoons of sugar, flavor to taste. Bake carefully.
Miss Meehan.
Meringue Custard Pie. — Yolks of four eggs, sugar to taste, pinch
of salt, and milk to fill a medium-sized plate. Line a plate with
pastry and put in the custard. Bake carefully. Grate nutmeg on
the top when taken from the oven. Test by inserting a knife in the
center; if no custard adheres the pie is done. Make meringue of
whites of four eggs, and brown carefully. Mrs. Gurley.
PIES AND PUDDINGS 95
Cream Pie. — Scald together one and one-half cups of milk and
one-half cup of sug-ar; piece of butter the size of a walnut; add to
this one-half a cup of milk, one tablespoonful of starch, yolks of two
eggs, and a very little salt; season with lemon; when about as thick
as cream put into the crust, which has been baked first, and brown
in the oven. Mrs. W. C. Stevens.
Chocolate and Cream Pie.— Line a deep pie plate with good
paste. Prick in several places with a fork to prevent blistering
and bake a delicate brown. For filling put over the fire in a double
boiler one large cup and a half of sweet milk, in which put a piece
of butter as large as an English walnut. Stir together one-half a
cup of sugar, one small half cup of flour, a small half cup of milk,
and the yolks of two eggs, well beaten. Mix well and add to the
milk above. When it boils, stir until it thickens and is well cooked.
Take off the iire, flavor with one teaspoonful of vanilla. Beat with
a silver fork hard for five or ten minutes, which greatly improves the
custard. Fill the baked crust with the custard. Beat the whites
of the eggs stiff, add two tablespoonfuls of sugar, flavor with lemon
or vanilla. Spread over the custard and brown lightly. For choc-
olate pie use the above receipt, adding two tablespoonfuls of choco-
late, melted. Miss E. J. Flanders.
Chocolate Pie. — The yolks of three eggs, two blocks of chocolate
grated, two heaping tablespoonfuls of corn starch, butter the size of
an Q^^^i one cup of sugar, two cups of sweet milk; beat the whites to
a stiff froth; sweeten, and flavor with vanilla, and frost over the top.
This will make two pies. Mrs. F. J. Seaver.
Dutch Pie. — One cup of rich sweet cream, one-half a cup of
sugar, two heaping tablespoons of flour; mix the flour and sugar,
add the cream, and stir until smooth. Line a plate with pastry,
making edges as for a custard pie. Pare, core and quarter enough
tart apples to half fill the crust; steam or cook the apples until they
soften without losing their shape, then place them in the crust and
pour over the cream mixture. Bake until the cream thickens in the
center of the pie; cool a little and serve. Mrs. E. G. Mason.
96 PIES AND PUDDINGS
Cherry Pie.— Line your pie plate vvitti good crust, fill half full
of ripe cherries which have been stoned, sprinkle over them about a
cupful of sugar, a teaspoon of sifted flour and a few bits of butter;
now fill the crust full of the cherries. Cover with the upper crust
and bake.
Cherry Pie with Whipped Cream.— Line a pie plate with a rich
crust, prick it with a fork and bake quickly in a hot oven; when
rather cool spread with a layer of preserved cherries and cover with
sweetened whipped cream flavored with vanilla. Jellj^ or jam may
be used in place of cherries. Mrs. McClar3^
Apple Puffs. — Take good puff paste; cut round, using the same
cutter for both upper and under crust; moisten the edge of the under
crust with cold water, and put on a little of the filling; then take
the upper crust and work with the fingers, so as to enlarge the
center without changing the form of the edge, giving it somewhat the
shape of a hat; put it over the under crust, pressing the edges
together.
For the Filling. — To a quart of stewed apple — stewed with as
little water as possible— take a tablespoonful of butter; sugar, nut-
meg and cinnamon to taste. This must be done the day before the
puffs are made. In summer put upon ice. Mrs. C. Skinner.
Note. — To prevent the syrup of juicy pies escaping take a strip
of muslin one inch wide, wet in cold water, and la}- it around the
pie half upon the pie and half upon the plate, pressing it either side.
Remove as soon as the pie is taken from the oven.
In making berry pies it is well to sprinkle powdered cracker
over the berries instead of flour.
Tart Crust. — One cup of lard, one tablespoonful of white sugar,
the white of one &^^, beaten to a froth, three tablespoonfuls of
water, and a little salt. Mrs. H. R. Thompson.
PIES AND PUDDINGS 97
Lemon Tarts.— Bake a rich'crust the same as for other tarts.
For Fillitig. — The juice and grated rind of one and one-half or
two lemons, one cup of sug-ar, three eg-g-s. Cook in a double boiler
until of the rig-ht thickness. When cool fill the shells. Make a
meringue of four tablespoons of powdered sugar and the whites of
two eg-g-s. Carrie King- Hall.
Cherry Tarts.— Fill tart shells with thick cherry preserves.
" Sweet lad3^ tell me— can you make a pudding- ? "
Fruit Pudding. — One cup of raisins, stoned and chopped, one cup
of chopped suet, one cup of molasses, one cup of sour milk, one tea-
spoonful of soda, a pinch of salt, four cups of flour, cinnamon and
cloves; steam three hours; serve with a rich sauce; see "Sauces."
Mrs. Hiram H. Thompson.
Suet Pudding, No. 1.— One cup of suet chopped, one cup of
molasses, two cups of chopped raisins, one cup of sweet milk, four
cups of flour, one Qgg, one teaspoonful of salt; boil or steam three
hours. Mrs. Willard.
Suet Pudding, No. 2.— One and one-half cups of chopped suet,
one and one-half cups of sweet milk, one cup of molasses, one tea-
spoon each of salt, cloves, cinnamon and soda, two cups of raisins,
one-half a cup of citron, two cups of sifted flour. Mix in the order
named, place in a two-quart pudding- mould and steam four hours
continuously. A melon mould is a good shape. Mrs. Hawkins.
English Plum Pudding.— One-half pound each of bread crumbs,
raisins and Eng-lish currants; one-fourth pound each of citron and
suet; one coffee cupful of sug-ar, a teaspoon of cinnamon, an even one
of ging-er, one nutmeg-, one pint of sweet milk, one teaspoonful of
baking- powder, five eg-g-s, well beaten, stirred into the milk and
added last, with one-half a cup of coffee or any desired flavoring-.
Steam six hours. Serve with a rich sauce.
Libbie Rog-ers McKenan.
g8 PIES AND PUDDINGS
Woodford Pudding. — Beat the yolks of three eg-gs well, add one
cup of sug-ar, one-half a cup of butter rubbed to a cream, one cup of
flour and one cup of jam (blackberry) or preserves, one-half a salt-
spoon of cinnamon and whites of three eggs, beaten stiff, and one
teaspoonful of soda dissolved in three teaspoonfuls of sour milk.
Put in a pudding dish and bake slowly in a moderate oven from
thirty to forty minutes. Serve with plain or whipped cream.
Miss Mary Fay.
Forest Pudding. — One cup of cold water, one-half a cup of
molasses, dissolve a teaspoon of soda in a tablespoonful of boiling
water and mix with the molasses; one-half a cup of brown sugar,.
one-half a cup of suet, one cup of raisins, flour to make the thickness
of cup cakes. Steam two hours. Mrs. James Sawyer.
Fig Pudding. — One cup of molasses, one cup of milk, one-half a
pound of raisins, one-half a pound of figs, chopped a little, one scant
cup of butter, one teaspoon of soda, one-half teaspoon each of cinna-
mon and cloves, three cups of flour. Steam two and one-half hours
in a tin with a tube in the center. Serve with any kind of sauce
desired. Mrs. McClary.
Graham Pudding, No. 1.— One and one-half cups of graham
flour, one cup of sweet milk, one of molasses, one teaspoonful of
soda, two teaspoonfuls of cinnamon, one tablespoonful of melted
butter; steam three hours and serve with a rich sauce. To the above
may be added, if desired, a good half cup of raisins and one ^^^.
Mrs. Abbott.
Graham Pudding, No. 2.— One ^^^, one cup of sugar, one-half a
cup of molasses, three tablespoons of melted butter, one cup of not
very sour milk, one and two-thirds of a cup of graham flour, one cup
of raisins, one teaspoon of soda, and one teaspoon of baking powder-
Steam three hours. Mrs. F. W. Lawrence.
PIES AND PUDDINGS 99
Blueberry Pudding.— One quart of flour, three pints of blue-
berries, one pint of molasses, one teaspoonful of soda, one teaspoon-
ful of salt. Steam three hours. Serve with sauce.
Mrs. Thomas Havvley.
Puff Pudding.— One pint of flour, two teaspoons of baking-
powder, a little salt, milk to make a stift' batter. Put one-half of
the batter in a pudding- dish; then a g-enerous layer of fruit with a
sprinkling- of sugar, then the remainder of the batter. Steam one
hour. Serve with whipped cream and sugar or sauce.
Roily Polly.— Take g-ood soda biscuit crust, roll one-half inch
thick and spread with any kind of fruit— fresh, preserved or dried.
Roll over and over, fastening- the ends so the fruit will not escape.
Steam one hour and a half. Serve with cream and sugar or sauce.
Dried fruit must be first soaked in water.
Coffee Pudding. — Moisten one quart of bread crumbs with coffee,
one cup of brown sugar, one cup of chopped raisins, two tablespoons
of flour, three eggs beaten light, season with one-half teaspoon of
cinnamon, one-fourth teaspoon of cloves, one-fourth teaspoon of nut-
meg. Steam one hour. Mrs. Capron.
Cranberry Pudding.— One-half cup of sugar, piece of butter the
size of a walnut, one Qgg, one-half a cup of milk, one and one-half
cups of flour, one teaspoon of baking powder, one-half pint of cran-
berries. Steam three-quarters of an hour. See sauces.
Mrs. Marshall Howard.
Steamed Cottage Pudding.— One cup of sugar, one egg, two
tablespoonfuls of melted butter, one cup of sweet milk, two cups of
flour, one teaspoonful of cream tartar, one-half teaspoonful of soda.
Steam one hour. To be eaten with a sauce. Equally good baked.
Mrs. Munger.
LofC.
loo PIES AND PUDDINGS
Raisin Puffs. — One-half cup of butter, one of sugar, one of sweet
milk, and two of flour, two egg-s, two teaspoons of baking powder,
one cup of raisins, stoned and chopped. Cream the butter and
sugar, add the eggs well beaten; mix the flour and baking powder
and add the flour and milk alternately to the above mixture, then
add the fruit with a little flour sprinkled over it. Steam in cups
three-quarters of an hour. Place the cups in a steamer when the
water is boiling and do not take off the cover until the pudding is
cooked. Serve with whipped cream. Mrs. Chesle,v.
Date Puffs.— Two eggs, one cup of sugar, one-fourth cup of
butter, one-fourth cup of milk, one teaspoon of baking powder and
flour to make a thin batter. Stir in one cup of stoned dates. Fill
muffin cups half full and steam thirty minutes. Serve wath liquid
sauce. Mrs. E. G. Mason.
Vevy Pudding. — One cup of New Orleans molasses, one cup of
sweet milk, one-quarter of a cup of butter, two and one-half cups
of flour. One teaspoon each of cinnamon and soda. One-half tea-
spoon of cloves. Steam two hours. See sauces.
Faith Chipperfield.
Parlamo Pudding. — One cup of sugar, two eggs, one cup of sour
milk, two-thirds of a cup of cream, or one-half of a cup of butter, one
cup of chopped raisins, one teaspoonful of soda; spice to taste; flour
to make thickness as for cake. Steam one and one-half hours.
Mrs. Spann.
Boiled Indian Pudding.— Sift a scant pint of Indian meal and
mix with it a half teaspoonful of salt; boil a pint of milk; pour it
gradually over the meal, stirring and boiling well and smoothly;
while hot stir in one-half cup of broken butter; add and heat well a
half cup of molasses. Dissolve one-half a teaspoonful of soda in a
little water and beat quickly into the pudding; then turn without
delay into the double boiler, cover tight and boil steadily three
PIES AND PUDDINGS loi
hours; turn out carefully. It is improved by adding dried fruit,
such as berries, currants, raisins, etc. Serve with cream or butter,
or better, maple sugar. Mrs. A. E. Clark.
Baked Indian Pudding.— Four tablespoonfuls of meal, one-half a
cup of molasses, a piece of butter the size of a walnut, one and a half
pints of milk, one-half cup of raisins, one ^^^. Scald one pint of
the milk, stir in the meal, then molasses, butter, salt and one ^^^.
Cook in a double boiler, turn into a pudding dish and bake one hour,
stirring in the remainder of the milk occasionally.
Carrie King Hall.
Baked Apple Dumplings.— One pint of flour, two small teaspoon-
fuls of baking powder, two tablespoonfuls of shortening, a little salt,
water enough to make a soft dough. Roll out and cut into six pieces,
fill with apples, sprinkle over a little sugar, a little cinnamon, fold
in shape, press the edges well together, make a little opening in the
center for the steam to escape, place in a baking tin and pour over
them one cupful of boiling water. Sprinkle each one with sugar
and bake in a quick oven one-half hour. Serve with cream. Any
kind of fruit may be used. Addie Stevenson.
Steamed Apple Dumplings. — Pare tart, mellow apples; remove
the cores and fill with sugar; take one quart of flour, three teaspoon-
fuls of baking powder and one tablespoonful of shortening; mix
with sweet milk or water as soft as possible; roll out and cut in
squares of sufficient size to roll the apples in; put on a plate and
steam half an hour in a steamer. Mrs. A. G. Crooks.
Peach Cobbler. — Two cups of flour, two teaspoonfuls of baking
powder, one-half teaspoonful of salt, two tablespoonfuls of butter,
one Q-^^, three-fourths of a cup of milk, one quart of peeled peaches.
Sift together the flour, baking powder and salt, rub in the butter.
Beat the ^^^ to a cream and add to the milk. Mix all together, turn
on a floured board, roll gently until about a quarter of an inch.
I02 PIES AND PUDDINGS
thick. Line the sides of a pudding dish with a strip of the paste,
invert a teacup in the center of the dish and place the peaches
around it. Sprinkle liberally with sugar, put on the top crust and
bake one-half hour in quite a hot oven. When the pudding is cut
the cup will be found filled with a most delicious syrup, which is
used for the sauce. It is best to invert the pudding on a deep
platter. Mrs. W. H. King.
Strawberry Shortcake. — One cup of sour cream, one of milk; one
teaspoonful of soda; one-half a cup of butter; flour enough to knead
about like biscuit. This will make two cakes, and when cut open
makes four laj^ers. Mrs. Breed.
Currant Shortcake.— Into one pint of flour rub butter the
size of an Q^^\ two teaspoons of baking powder, a little salt.
Moisten with sweet milk. Roll out in two parts and cut the size of
the baking plate or tin. Spread softened butter over the bottom la3^er,
put the other over it and bake. The layers will cleave apart when
baked, which avoids cutting. Pack with ripe currants, sweetened.
Mrs. McClary.
Apple Kooker. — Take one-half a pint of sifted flour, three teaspoon-
fuls of baking powder; rub in butter the size of an ^^^. Add sweet
milk or water for a stiff batter. Put into a baking tin, slice apples
on top with sugar and bits of butter. Season with salt, nutmeg
and cinnamon. Sprinkle with a little water. Bake in a hot oven
and serve immediately with sugar and cream. Mrs. Beman.
Baked Apple Pudding. — Pare, core and quarter apples to cover
a shallow baking tin. Take one pint of flour, rub in butter the size
of a lemon and two teaspoonfuls of baking powder. Add one cup of
milk for a batter and pour over the apples. Turn it out into a plate,
having the apples on top. Serve wdth whipped cream.
Mrs. McClary.
PIES AND PUDDINGS 103
Fried Apple Turnovers.— One cup of sweet milk; one teaspoonful
of cream tartar; one-half teaspoonful of soda; or one cup of sour
milk and one-half teaspoonful of soda; salt; one egg, well beaten;
flour to roll like biscuit; roll out and cut the size of a bowl; flour
the upper side ver}' lightly, fold through the center and fry in fresh
lard; just before serving open carefully and put in cider apple sauce,
sweetened and spiced. Mrs. McClary.
Brown Betty.— One cup of bread crumbs, two of chopped apple,
one of brown sugar. Butter a deep dish; put in the apple, then the
sugar, reserving a little to put with the bread crumbs; add bits of
butter. Season wdth cinnamon and nutmeg; then add bread crumbs;
bake very brown. Serve with "Fairy butter." See sauces.
Mrs. House.
Sponge Pudding.— Ten eggs— beat the whites and yolks separ-
ately; to one pint of boiled milk add one cup of flour and one-half
teaspoonful of salt; let this cool; add 3^olks of eggs, one cup of sugar,
and then the w^hites; put paper in the bottom of the tin; bake slowly
three-quarters of an hour. Serve with foaming sauce.
Mrs. Flanagan.
Angel Food Pudding.— One loaf of angel food cake cut through
the center, one pint of cream partly whipped, to which add one scant
tablespoonful of gelatine dissolved in water, one teaspoonful of
vanilla, four tablespoonfuls of sugar. Let it stand in a cool place
until it gets firm. Spread between the cake and over the top,
sprinkled with chopped almonds and candied cherries.
Mrs. William Breed.
Minute Pudding.— One quart of milk, six tablespoons of flour,
one-half cup of sugar, saltspoon of salt and one Q^^. Stir flour,
sugar and salt into a little of the cold milk. Heat the remainder of
the milk and when at the boiling point stir in the flour. Cook ten
minutes and just before taking from the stove stir in the &^^ beaten
lightly. Pour into the dish in which it is to be served. To be eaten
with maple sugar and cream. Hattie Knapp,
104 PIES AND PUDDINGS
Corn Starch Pudding. — One pint of milk, the whites of three eggs,
two tablespoonfuls of corn starch, three of sugar, and a pinch of
salt; when the milk boils add the sugar, salt and the corn starch,
dissolved in a little cold milk, and when cooked take from the stove
and stir in the beaten whites of the eggs; pour into a mould or cups.
Make a boiled custard of the yolks and a pint of milk; flavor it with
vanilla when cool, and pour over the pudding when served. This
may be varied by adding cocoanut or grated chocolate, flavored with
vanilla, to the pudding. Mrs. Hawkins.
Corn Starch Meringue. — One quart of milk, three tablespoons of
corn starch dissolved in a little of the milk, three-fourths of a cup
of sugar and the yolks of four eggs. Scald the milk; add corn starch'
and when cooked the well-beaten yolks. Flavor with lemon. Put
in a pudding dish and cover with a meringue of the whites of the
eggs and two tablespoons of sugar; brown in the oven. To be
eaten cold with whipped cream. Libbie Rogers McKenan.
Banana Pudding.— Arrange one dozen of lady fingers or small
squares of sponge cake in a fancy china or glass pudding dish.
Upon these slice two good-sized bananas and sprinkle over them two
tablespoonfuls of sugar. Make a custard of one pint of new milk,
one teaspoonful of corn starch, one whole ^^^ and the yolks of two,
and one half cup of sugar. While slightly warm pour over the
bananas and cake. Make a meringue of the remaining whites of
two eggs and heap on the top, sprinkle a tablespoonful of sugar over
it and place in the oven to brown and crisp.
Mrs. Franklin Cooley.
Cocoanut Pudding.— One quart of sweet milk, ten tablespoonfuls
of grated cocoanut, one cup of sugar, the whites of five eggs; bake
one hour. Serve cold with sugar and cream. Mrs. Austin.
Baked Batter Pudding.— Four eggs well beaten, eight tablespoons
of flour stirred in carefully, one quart of milk added slowly and a
pinch of salt. Bake one-half hour. Serve with sauce.
Mrs. Belding.
PIES AND PUDDINGS 105
German Puffs.— One pint of sweet milk, five tablespoonfuls of
flour, one tablespoonful of melted butter, six eg-gs (leaving out the
whites of three ) well beaten; bake in buttered cups, half filled,
twenty minutes in a hot oven.
For Sauce.— ^Q^^t the whites of three eggs to a stifi" froth; add a
cofifee cup of powdered sugar and the juice of two lemons.
Mrs. Rufus Lowe.
Bread Pudding.— Three-fourths of a pint of bread crwvah^, grated,
one and one-half pints of milk, two eggs, one tablespoon of melted
butter, three tablespoons of sugar, a pinch of salt, one teaspoon of
vanilla. Serve with sauce. See sauces. Mrs. Griswold.
Queen of Puddings.— One pint of bread crumbs, which should
be dried thoroughly in the oven and crushed before using; one full
quart of milk, yolks of three eggs, one cup of sugar, and a little salt;
after baking spread a little jelly on the top; then a frosting made
from the whites of the eggs; brown a few minutes in the oven.
Mrs. Amos B. Keeler.
French Charlotte.— Line a deep buttered dish with bread crumbs
wet with melted butter; fill it heaping with layers of cranberry
jelly and stewed apples— ^^'?az«<?^; sprinkle with a little powdered
clove; cover with bread crumbs wet with melted butter; brown in the
oven; turn out on a platter, and serve when nearly cold with pow-
dered sugar or sweetened whippfed cream. Mrs. Richardson.
Chocolate Pudding. — Two cups of scalded milk, one cup of bread
crumbs, one square of chocolate ( or two tablespoons of cocoa ), one-
third of a cup of sugar, one q^^, a pinch of salt, one teaspoonful of
vanilla. Scald the milk, then add the bread and let it become soft,
then add the chocolate. Beat the &^^ slightly, add the sugar, salt
and vanilla, mix thoroughly and add this to the milk and bread.
Bake twenty-five minutes. Serve with hard sauce.
Anna Watterson.
[81
io6 PIES AND PUDDINGS
Rice Pudding, No. 1.— One and a half cups of cooked rice, two
cups of milk, two tablespoonfuls of sugar, one eg-g well beaten, three
fourths of a cup of raisins, stoned. Bake about one-half hour.
Serve with hard sauce. Amelia Russell.
Rice Pudding, No. 2. — To one quart of milk add two tablespoons
of rice — place on the back of the stove for one hour. Then sweeten,
salt and flavor with vanilla to taste. Put in the oven and bake
slowly from two and one-half to three hours. Run a spoon in at the
side a few times to mix the rice from the bottom with the milk, being
careful not to disturb the surface of the pudding. When taken from
the oven it must be very moist, so when ice cold it will be creamy.
Nutmeg may be put on top if desired. Mrs. C. W. Breed.
Rice Custard. — One quart of milk, one-half cup of rice, a little
salt; steam one and a half hours. Just before taking up stir into it
the yolks of four eggs beaten with four tablespoonfuls of sugar; turn
into a pudding dish, spread the beaten whites of the four eggs over
the top, and brown slightly. Mrs. Hiram French.
Manioca Pudding. — Three tablespoonfuls of inanioca, one quart of
milk, a very small piece of butter, and a little salt; soak the manioca
in a pint of milk over night ; in the morning add the other ingredi-
ents; cook in a kettle of water, stirring all the time, until it thickens;
then pour in a pudding dish to cool. When cool put the beaten
whites of two eggs sweetened a little over the top, and drop on
currant jelly, which improves the taste as well as the looks. Serve
with cream, sweetened and flavored with lemon and a little vanilla;
whip cream enough to thicken. Mrs. S. Greeno.
Tapioca Pudding, No. 1.— Soak four tablespoonfuls of tapioca over
night in one quart of sweet milk; in the morning set the pail in a kettle
of hot water on the stove and let come to a boil ; stir frequently ; add
one tumbler of sweet cream, half a tumbler of sugar and extract of
lemon ; beat the yolks and whites of four eggs separately and stir
them in; bake three-quarters of an hour. Good warm or cold.
Mrs. Austin.
PIES AND PUDDINGS 107
Tapioca Pudding, No. 2. — Six tablespoons of tapioca, one quart
of milk, three eggs; soak the tapioca over night, sweeten and flavor
to taste. Heat the milk and tapioca moderately and bake one hour.
Serve with sauce. Mrs. C. J. Lawrence.
Peach or Apple Tapioca Pudding.— Soak one-half pint of tapioca in
cold water for two or three hours, then set on the stove until it boils.
Sweeten with white sugar. Peel and slice ripe peaches or apples
to nearly fill a baking dish, and sprinkle over them white sugar ;
pour over the tapioca and bake slowly one hour. To be eaten with
cream and sugar. Mrs. Robert Miller.
Pineapple Tapioca. — Put three-fourths of a cup of tapioca in one
quart of water, soak over night. Let it cook slowly on the back of
the stove until tender, adding more water if necessary. Then add
the juice of one lemon, sweeten to taste. Stir in a fresh pineapple,
chopped, or add the canned pineapple. When done stir in the beaten
whites of three eggs. Serve cold with whipped cream.
Hattie H. Webster.
Strawberry Tapioca. — Soak half a cup of tapioca over night.
Place half of it in a deep pudding dish and sprinkle with sugar.
Then put a layer of a pint of strawberries, then the rest of the tapi-
oca, then another layer of strawberries, sprinkle each layer with
sugar. Fill the dish full of water and bake until perfectly clear.
Serve cold with cream and sugar. Mrs. Temple.
Date Tapioca.— One and one-half pounds of dates, one cup of
tapioca; one-half cup of sugar. Cook the tapioca in water until it is
clear. Add stoned dates and sugar and bake three-quarters of an
hour. Nita Dustin.
Tapioca Caramel Pudding. — Soak one cup of tapioca in a generous
quart of water over night, add three cups of brown sugar and bake
slowl}'' one and one-fourth hours, stirring occasionally. When done,
add the juice of one lemon and one teaspoon of vanilla. Serve with
cream. Mrs. W. C. Short.
io8 PIES AND PUDDINGS
Omelette Souffle. — Six whites and three yolks of eggs, three
tablespoons of pulverized sugar. Beat the yolks and sugar to a light
cream, add a little flavoring, beat the whites to a very stiff froth.
Put the yolks and sugar in a deep bowl, pour the whites over and
mix carefully. Turn into a baking dish slightly buttered, smooth
over the top, sprinkle with sugar, bake in a moderate oven about ten
minutes. Serve immediately. Mrs. Breed.
Custard Souffle. — Two scant tablespoonfuls of butter, two table-
spoonfuls of flour, two tablespoonfuls of sugar, one cupful of milk,
four eggs. Let the milk come to a boil. Beat the flour and butter
together ; add to them, gradually, the boiling milk, and cook eight
minutes, stirring often. Beat the sugar and yolks of eggs together ;
add to the cooked mixture, and set away to cool. When cool, beat
the whites of eggs to a stiff froth, and add to the mixture. Bake in
a buttered pudding dish about twenty-five minutes in a moderate
oven. Serve immediately with creamy sauce. Mrs. Haw^kins.
Prune Pudding, No. 1. — A little over a pint of milk heated to the
boiling point, one tablespoon of corn starch, sugar to taste; three
well-beaten eggs, let come to a boil and add one cup of stewed prunes
without stones, pour into a buttered dish and bake fifteen or twenty
minutes. Serve with sauce or cream. Mrs. Frank Haven.
Prune Pudding, No. 2. — One pound of prunes stewed until tender
and the water well boiled down; put them through a colander. Beat
the whites of five eggs stiff; add two cups of sugar to the prunes and
two tablespoons of lemon juice, then the beaten whites, and mix all
thoroughly and bake twenty minutes in the dish in which it is to be
served. Serve immediately. Use any pudding sauce.
Miss Alice J. Watkins.
PIES AND PUDDINGS 109
Orange Marmalade Pudding.— One cup of fine breadcrumbs, half
a cup of sugar, one cup of milk or cream, four eg-gs, two teaspoon-
fuls of butter, one cup of orang-e marmalade ; put the butter and
sugar together, add the yolks well beaten, the milk, bread crumbs
and the whites whipped to a froth. Put a layer of this in the bottom
of a well-buttered mould, spread thickly with some thick marma-
lade, then another layer of the mixture until the mould is full,
having the custard mixture at the top. Bake in a moderate oven
about one hour, turn out of the mould upon a dish and serve with
sweetened cream or custard. Mrs. Estes.
PUDDING SAUCES.
"// is sometimes pleasant ejwiigh to consider the different
notions which different persons have of the same thing.'"
— Addison.
Foaming Sauce. — One-half cup of butter; one cup of sugar; 3'olk
of one eg-g- beaten to a cream, one-half a tablespoonful of flour or
cornstarch; add one cup of boiling" water; place in a kettle of boiling
water until it thickens ; add the beaten white of one ^^g and flavor-
ing after removing from the fire. Mrs. VV, L. Collins.
Pudding Sauce, No. 1. — One cup of sugar; one &^z^ white and
yolk beaten separately; stir three tablespoonful s of boiling milk in
just before serving; flavor with vanilla.
Mrs. Hiram H. Thompson.
Pudding Sauce, No. 2.— Butter the size of an &^^, rubbed with
one tablespoon of corn starch, three tablespoons of sugar, one pint
of boiling water, flavor with vanilla or lemon. Put in a double
boiler and simmer one hour or until clear. Mrs. Ralph.
Pudding Sauce, No. 3.— Butter the size of an ^^^, one-fourth of a
pound of sugar, one ^^^. Cream the butter and sugar thoroughlj',
into this drop the &^^ unbeaten, then beat all well; add two table-
spoons of boiling milk, a little nutmeg and stir to a good foam.
Mrs. Griswold.
Pudding Sauce, No. 4. — One cup of sugar, one half a cup of
butter, one ^^^. Stir the butter and sugar to a cream, add the
beaten yolk and then three tablespoonfuls of boiling water, mix in
a bowl and set in a dish of hot water until ready for use, then add
the beaten white of an ^^^. Flavor to taste.
Luc}-^ King Allen.
PUDDING SAUCES ui
Pudding Sauce, No. 5. — Add grated rind and juice of one lemon to
yolk of one egg-, beat lightly; one cup of pulverized sugar, white of
one egg beaten stiff, two cups of whipped cream beaten thoroughly.
Mrs. Capron.
Fairy Butter or Hard Sauce. — One cup of powdered sugar, one-
half cup of butter, the white of one o.^^^ Beat all together until light
and ream}'. Flavor with nutmeg.
Cream Sauce. — Cream one cup of powdered sugar and one cup
of butter together, add one-half a cup of cieam. Place bowl in hot
water just before going to the table. It does not want to cook, just
get hot and dissolve. Miss Mar}'- Fay.
Strawberry Sauce, No. 1.— Make a hard sauce as directed above ;
add the whipped white erf one &^^ and a cupful of strawberries mashed
to a pulp. Any fruit may be added in the same way and makes a
good sauce for fruit puddings. Mrs. Belding.
Strawberry Sauce, No. 2. — Two cups of sugar, one tablespoon of
butter, one quart of strawberries, mix the butter and sugar, then mash
in the strawberries with a spoon and stir well together. Eaten with
rice boiled in milk this makes a delicious dessert.
Vevy Sauce. — One cup of powdered sugar and one-half cup of
butter creamed together. Add one well-beaten &^^ and two table-
spoons of boiling water. Flavor with vanilla.
Faith Chipperfield.
Sour Sauce. — One cup of sugar and two tablespoonfuls of butter
rubbed to a cream ; one-half cup of vinegar ; one o.^^ well beaten;
add one-half cup of hot water, stirring all the time.
Mrs. Whittelsey.
112 PUDDING SAUCES
Caramel for Flavoring.— Put one cup of granulated sugar into a
dry frying pan. Stir until it not only melts but turns dark. Be
careful not to burn. If it is to be used at once, heat whatever is
used with it before adding to the caramel. If for future use, add
one cup of boiling water to the caramel, simmer five minutes and
bottle when cool. Mrs. J. E. Taylor.
Velvet Sauce. — Yolks of two eggs, one cupful of sugar, one table-
spoon of butter, and one cup of milk. Beat the eggs, butter and
sugar together. Heat the milk and add to the eggs, then place on
the stove and stir till it comes to a boiling heat. Flavor with vanilla
or whatever you wish.
Sauce for Cranberry Pudding.— One cup of sugar, one &^g, one-
half cup of milk. Scald the milk, beat the ^gg and sugar together
a long time, pour the milk in. Flavor and serve immediately.
Mrs. Marshall Howard.
Cream Sauce. — One cup of powdered sugar, one ^^^, two cupfuls
of whipped cream ; beat the white of the &^^ to a stiff froth; add the
yolk and sugar, and beat well; flavor and add the cream last of all.
Molasses Sauce. — One cupful of molasses, half a cupful of water,
one tablespoonful of butter, a little cinnamon, a little salt and three
tablespoonfuls of vinegar; boil twenty minutes.
Lemon Sauce. — One cupful of sugar, half a cupful of butter, one
^^% beaten light, one lemon, juice and grated rind, or one tablespoon
of vinegar, half a cupful of boiling water ; put in a tin basin and
steam.
Maple Sugar Sauce. — Boil one-fourth of a pound of maple sugar
and a half a cup of water until it begins to spin a thread. Take
from the fire and add the juice of one lemon. Beat the whites of two
eggs until frothy, add the syrup gradually beating all the time ;
when well mixed stir in one-half cupful of cream and serve.
Table Talk.
DESSERTS.
Fed by the dainties which
Are bred in a book.'''
Ambrosia.— Eight fine sweet orang-es peeled and sliced, half a
grated cocoanut, and half a cup or more of powdered sugar; arrange
the oranges in a dish ; then a layer of sugar ; then cocoanut ; then
sugar, and so on until the dish is full. A layer of pineapple adds
much. Mrs. Barney.
Pineapple Ambrosia. — Soak one cup of tapioca over night in one
quart of water. In the morning put on the back of the range with
one cup of sugar and a pinch of salt. Cook until clear. Remove
from the fire and while hot stir in one can of grated pineapple. Put
in a mould and when cold serve with whipped cream. If fruit is
used, chop, and put in more sugar, and cook ten or fifteen minutes
after the fruit is in. Mrs. Beman.
Charlotte Russe, No, 1. — One-half a box of gelatine, one cup of
sugar, nearly one quart of milk, one pint of whipped cream, three
eggs; dissolve the gelatine in the milk ; when hot add the eggs, well
beaten ; when nearly cold add whipped cream ; season with vanilla.
Line the moulds with sponge cake. Mrs. D. W. Lawrence.
Charlotte Russe, No. 2.— One pint of cream whipped light, one-
half an ounce of gelatine dissolved in a gill of hot milk, whites of
two eggs beaten to a stiff froth, one small teacupful of powdered
sugar, one small teaspoonful of vanilla, a few drops of almond; mix
the cream, eggs, and sugar ; flavor and beat in the gelatine last ; it
should be quite cold before added. Line a mould with slices of
sponge cake or lady fingers; fill with the mixture, and set on the ice
to cool. This quantity will fill two moulds. Mrs. L. C. Wead.
114 DESSERTS
Charlotte Russe, No. 3. — One ounce of isinglass, ( two and one-
half sheets) one-half pint of milk, three eggs, one and one-half cups
of sugar. Melt the isinglass in the milk on the back of the stove,
stirring often. Beat the eggs and add the sugar; when the isinglass
dissolves pour over the eggs and beat well ; whip one and one-half
pints of cream, flavor with vanilla and add to the above mixture.
Line moulds with slices of sponge cake and fill ; this will make two
moulds. Mrs. Delia H. King.
Mock Charlotte Russe. — Moisten two tablespoonfuls of corn
starch in a quarter of a cup of cold water; pour over it a half pint of
boiling water, boil one minute ; add half a cup of sugar and pour
while hot over the well-beaten whites of three eggs; add a teaspoonful
of vanilla or other flavoring and turn into a mould to harden. Make
a sauce from the yolks of the eggs, beaten with four tablespoonfuls
of sugar and one pint of scalded milk, cooked together for a moment
but not allowed to boil or it will curdle. Mrs. Macintosh.
Cup Custards. — For six cups of custard take one pint of milk,
three tablespoonfuls of sweet cream, three eggs; three tablespoonfuls
of maple sugar — scraped — beaten with the eggs, and little nutmeg.
Fill the cups, set in a dish of hot water and bake half an hour.
Miss Chambers.
Caramel Custards. — Put four tablespoons of granulated sugar in
a clean frying pan, and stir over a moderate fire till it melts, being
careful not to let it become too dark. Divide this into six small cups,
turning each so that the bottom and part of the sides may be coated
with the caramel. Make a custard of three eggs, and four table-
spoons of sugar, one pint of milk and one teaspoon of vanilla. Pour
this mixture into the cups, set them in a pan of hot water and bake
in a moderate oven till firm in the center. Serve ice cold.
Addie Stevenson.
DESSERTS 115
Cup Caramel. ^T wo cups of sweet milk, two tablespoonfuls of
corn starch, two cups of brown sugar, one-half cup of English walnut
meats. Place the sugar in an iron spider and melt to a smooth
paste. Heat the milk and thicken with corn starch. Slowly pour
the thickened milk over the sugar, stirring constantly to prevent
lumps. Add the nuts, which have been broken into pieces. Pour
into cups for serving. When cold serve with whipped cream.
Mrs. L. F. Hodge.
Coffee Custard. — Boil one quart of milk with five tablespoonfuls
of sugar; add one cup of very strong, hot coffee, four beaten eggs,
one-half a cup of corn starch in a little cold milk ; stir till smooth ;
put into cups and when cool ornament with beaten whites.
Mrs. John King.
Chocolate Blanc-mange. — One-quarter of a pound of chocolate,
one-half a box of gelatine, one quart of milk, one cup of sugar; put
all in a dish, set in a kettle of boiling water and boil one hour; when
nearly cold turn into a mould. Flavor with vanilla.
Mrs. John King.
Bavarian Cream. — Soak one-half box of gelatine in one-half cup
of water, beat the yolks of four eggs until creamy, then add one
small cupful of sugar. Scald one pint of milk in a double boiler,
and pour slowly on the beaten eggs, stirring all the time. JReturn
to the stove a moment to set the eggs; add the soaked gelatine, one
teaspoonful of vanilla, stir until the gelatine is dissolved, then
strain; when it is cold and beginning to set, mix in lightly one pint
of cream whipped. Pour into a mould to harden.
Judge Peters .—To two-thirds of a box of gelatine add one pint
of cold water, dissolve with one pint of boiling water, add two cups
of sugar, the juice of four lemons, and strain. Arrange in layers
three bananas, two oranges, six brazilian nuts shaved, live figs,
eight dates. When the gelatine is cold pour over the fruit and place
on ice to harden. Serve with whipped cream. Whip one pint,
sweeten to taste. Flavor with vanilla. Miss Mary Fay.
ii6 DESSERTS
Tutti Frutti — One-half box of g-elatine, one cup of sugar, juice
and rind of two lemons. Soak the gelatine in one-half pint of cold
water one hour. Then pour one pint of boiling water over it, add
the lemon and sugar, strain into moulds, let it stand until it begins to-
harden, then stir into it carefully the following fruit, cut small:
Two oranges, two bananas, six figs, nine dates, ten nuts. Let it
harden and serve with whipped cream. Mrs. E. G. Mason.
Coffee Cream. — One-half pint of boiling water, one heaping
tablespoon of coffee, one-fourth box of gelatine, one-half cup of sugar.
Pour the water on the coffee and let stand closely covered for fifteen
minutes, then strain over the gelatine. When cold stir in the sugar
and one pint of cream, which has been previously whipped, beat
lightly and pour in mould.
Spanish Cream — Take one-third of a box of gelatine and dissolve
in a pint of milk; boil twenty minutes ; add one cup of sugar ; beat
the yolks of four eggs and pour them in the hot milk, stirring
briskly; again cook a little, as for custard; beat the whites stiff and
pour the boiling custard on them ; stir fast. Flavor with one tea-
spoonful of vanilla. Pour around the mould a pint of sweetened
whipped cream. Mrs. William Orcutt.
Coffee Jelly. — One-half box of gelatine dissolved in one cup of
cold water, one cup of boiling coffee, one cup of boiling water, one-
half cup of sugar ; vanilla ; let it come to a boij; strain and set in.
moulds to cool. To be eaten with cream and sugar.
Mrs. L. C. Wead.
Grange Souffle. — Four oranges sliced and sprinkled with sugar
a short time before dinner; one pint of milk; three eggs, leaving out
the whites of two for frosting; small half cup of sugar and one tea-
spoonful of vanilla; make the same as boiled custard, and when cold
pour 'over the oranges; make the whites of the two eggs into frosting
with four tablespoonfuls of sugar; put over the top and brown in the
oven. Mrs. F. S. Channell.
DESSERTS 117
Orange Float. — One quart oi milk, juice and pulp of two lemons,
one coffee-cup of sugar; add four tablespoonfuls of corn starch, mixed
in boiling- water; let it boil fifteen minutes, stirring it ; when cool
pour it over four sliced oranges; spread over the top the beaten
whites of three eggs ; sweeten, and add a few drops of vanilla; serve
with cream. Mrs. B. Webster.
Banana Float.— Soak one-third of a box of gelatine in a little
■cold water. Scald a pint of milk and a scant half cup of sugar
together. Pour a little of the hot milk over the gelatine and stir
until dissolved, then stir this into the rest of the milk and boil a few
minutes. When cool stir in two bananas broken in small pieces;
mix well, pour into a mould and set on ice to cool. Just before serv-
ing take from the mould and pour over whipped cream sweetened and
flavored. Addie Stevenson.
Orange Charlotte.— Make a jelly of one-half a box of gelatine,
one pint of orange juice and one and one-half cups of sugar, the
juice of one lemon and one and one-half cups of water. When
the jelly begins to thicken add slowly the well-beaten whites of four
eggs, stir until the eggs and gelatine are thoroughly mixed. A pint
of whipped cream may be used instead of the eggs. Line a mould
with sections of oranges and fill with the mixture. For a change
the above may be moulded and garnished with whipped cream and
oranges or piled in a glass dish and garnished with bright jelly and
orange.
Apple Charlotte.— One-third of a box of gelatine, one-third of a
cup of cold water, one-third of a cup of hot water, one cup of sugar,
juice of one lemon, one cup of chopped apples, whites of three eggs.
Soak the gelatine in cold water, then add boiling water, sugar,
lemon and apples and set it in a dish of ice water and stir until it
becomes thick, then add the beaten whites of the eggs. Line a
mould with lady fingers and pour this into it. Set in ice and serve
with whipped cream. Nora McCarthy.
ii8 DESSERTS
Snow Pudding. — Cover one-half box of gfelatine with a little cold
water and let soak one-half hour, pour over it one pint of boiling-
water, add two cups of sug^ar and juice of three lemons, strain into-
a tin basin, place this in a pan of ice water and let stand until
cold. When cold beat with an egg- beater until white as snow.
Beat the whit< s of four eggs to a stifif froth and stir into the pudding,
pour into a mould to harden. Serve with boiled custard made from
one quart of milk and the yolks of the four eggs or whipped cream.
Mrs. Hawkins.
Bivou. — Whites of four eg-gs, five tablespoonfuls of posvdered
sugar, two tablespoonfuls of gelatine. Beat the eggs to a stiff
froth, then add the sugar. Pour a little water on the gelatine
to soften, then place on the fire and let it dissolve. When boiling-
hot pour over the sugar and eggs. Beat for about twentj^ minutes
after putting in the gelatine. Flavor with one teaspoonful of vanilla.
Serve with plain or whipped cream and strawberry preserves.
Mrs. William Breed.
Devonshire Junket. — One quart of new milk, warmed to blood'
heat only. One tablet dissolved in a teaspoonful of the milk. Two
teaspoonfuls of sugar; nutmeg (or any other flavoring, coffee,
chocolate, fruit juice. If using the last named, a half cupful, and of
milk one-half cupful less must be used. ) Stir as little as possible and
set aside to coagulate. Then cool in the ice box.
Mrs. W. S. Lawrence.
Orange Baskets. — Take oranges and cut them around in the
shape of a basket with a sharp knife. Take out the pulp carefully
with a spoon; make a gelatine jelly with the juice of the oranges
and fill the baskets with this, after they are placed on cups or
tumblers, and when firm place them on the dish from which to serve
and pile upon them whipped cream. Mrs. McClary.
DESSERTS
119
Orange Jelly.— For each pint of juice allow one-half box of
gelatine, one-half cup of cold water, one cup of boiling- water, one cup
of sugar and the juice of one lemon. Proceed as for lemon jelly.
Mrs. McClary.
Lemon Jelly. — ^Two cups of sugar, one cup of lemon juice, one
quart of boiling water, one cup of cold water and one box of gela-
tine. Soak the gelatine in cold water two hours; then add boiling
water, sugar and lemon juice. Strain and mould.
Miss Fleming.
Raspberry Gelatine. — One-half a box of gelatine dissolved in one-
half pint of cold water, add one-half pint of boiling water, one pint
of raspberry juice, sugar to taste. Beat in one pint of whipped
cream when the above is partly set, and place in a mould.
Nora McCarthy.
Grape Fruit. — The grapefruit is served at breakfast or as a first
course at luncheon. The center must be taken out with a sharp
knife, the pulp separated from the thin, bitter skin (which separates
the sections) taking great care not to cut through the peel. Fill with
powdered sugar. The pulp and juice is eaten with a spoon from
the peel, one-half the grape fruit being served to each person. When
preferred put on ice.
FROZEN DESSERTS.
Then farewell heat and welcome frost. ''^
— Merchant of Ve?iice.
Ice Cream, No. 1 . — Put one quart of milk into a pail and set into
a kettle of hot water; add three-quarters of a pound of sugar and let
this scald; wet one tablespoonful of corn starch in a little milk and
scald until smooth; beat the yolks of three eggs and add just as you
take the milk from the stove; strain through a gravy strainer; one
coffee-cup of cream beaten to a froth; whites of three eggs beaten stifif ;
stir with the cream and add to the custard when cool; flavor.
Miss Meeker.
Ice Cream, No. 2. — Make a custard in a double boiler of one
quart of milk, three even tablespoons of corn starch, and one-half
cup of sugar; when cold stir in two quarts of cream, one coffee-cup of
sugar, two tablespoons of vanilla, one of lemon; after thoroughl3'
mixing put in a freezer. Do not stir much for five minutes, after
that the more it is stirred the finer the cream.
Lib.bie Rogers McKenan.
Vanilla Ice Cream. — For four or five quarts of ice cream take
two quarts of milk and three small cups of sugar. Let come to a
boil in a double boiler. Stir in gradually two heaping tablespoon-
fuls of corn starch, which has been thoroughly mixed with cold milk.
Cook about thirty minutes or until of the consistency of cream. When
cold, add two quarts of thick cream, slightly whipped. Flavor
with vanilla and a little lemon to your taste. Strain and put into
the freezer. If desired the whites of two eggs well beaten can be
added just before freezing. Mrs. W. H. King.
FR OZEN DESSER TS 121
Hot Chocolate Sauce for Ice Cream, No. 1.— To one-half cupful of
boiling- water add one cupful of granulated sugar and stir until dis-
solved, then boil without stirring until it threads. Add one square of
Baker's chocolate or four level tablespoonfuls of Huyler's powdered
chocolate dssolved in two tablespoonfuls of boiling water. Let it all
boil up again until it threads and serve immediately.
Mrs. Belding.
Hot Chocolate Sauce, No. 2. — Melt four squares of chocolate over
the teakettle, add four tablespoonfuls of sugar, and stir till smooth.
Add gradually one scant cupful of hot water and boil it slowly ten
minutes, then add one-half cupful of cream, one-half teaspoonful of
vanilla. If desired a teaspoonful of arrow root to thicken.
Mrs. Estes.
Maple Sugar Sauce for Ice Cream.— One pint of maple sugar
syrup, boil until it thickens; one-fourth of a pound of English
walnuts chopped fine. Serves twenty people. "
Mrs. S. T. Carpenter.
Banana Ice Cream. — Two quarts of cream, one of milk, one even
teaspoon of corn starch, one coffee-cup of sugar, nine bananas cut in
small pieces. Make a custard of milk and corn starch ; strain and
when cold stir into the cream, slightly whipped. Put all together
and freeze. Libbie Rogers McKenan.
Chocolate Ice Cream. — One quart of cream, one pint of new
milk, two and a half cups of sugar, two eggs beaten very light, six
tablespoonfuls of chocolate wet with a very little hot water, one tea-
spoonful of vanilla ; make a custard of the milk, sug-ar, eggs and
chocolate; when cold stir in the cream and vanilla and freeze.
Mrs. F. S. Channell.
f91
122 FROZEN DESSERTS
CofPee Ice Cream.— Six tablespoonfuls of coffee, one-half white
of an egg placed in a muslin bag and cooked in one pint of hot or
cold water; when done strain through a muslin bag and add to this
one pint of milk, three cups of sugar, yolks of three eggs, and strain
in a double boiler. When cold add the beaten whites of three eggs
and from one pint to one quart of whipped cream.
Mrs. McClar3^
Strawberry Ice Cream. — One quart of cream, two cups of sugar,
one and one-half quarts of strawberries. Put one-half the cream
and one Cup of sugar on to boil in a double boiler ; when the sugar
is dissolved set aside to cool. Add the remainder of the sugar to the
berries and after letting them stand an hour, strain through cheese
cloth. Add remaining half of the cream to sweetened cream and
freeze ; when nearly frozen add the fruit juice, beat thoroughly and
finish freezing. Mrs. Chipperfield.
Caramel Ice Cream, No. 1.— Put one-half cup of sugar in an iron
frying pan and stir over the fire until it melts and becomes brown,
being careful not to burn ; add to it one pint of boiling milk ; stir a
minute longer and stand awa}^ to cool ; w^hen cold add a quart of
cream, a cup of sugar and a tablespoonful of vanilla and freeze.
Caramel Ice Cream, No. 2.— One quart of milk, scald three-
fourths of the milk, one quart of cream, one-third of a cup of flour,
with one cup of sugar mixed through it, then wet slowly with
remaining one-fourth of milk, add two eggs well beaten, and beat all
until smooth. Then stir in scalded milk for custard. Melt one cup
of sugar in a thin skillet and when brown stir in briskly ( a little
at a time ) in custard while on the fire. Strain. When cold add the
cream and freeze. Mrs* William Breed.
Almond Ice Cream. — One quart of cream, one cup of sugar, one-
fourth pound of shelled almonds, one tablespoonful each of caramel
and vanilla. Blanch and roast the nuts and pound to a smooth
FROZEN DESSERTS 123
paste. Put the sugar and half the cream on the fire and stir till
the sugar is dissolved, then add the rest of the cream and almonds ;
when cold add the caramel and vanilla and freeze. Walnut ice
cream is made the same way— using one-fourth pound of shelled
walnuts. Mrs. Rorer.
Maple Ice Cream.— Make a steamed custard of one quart of milk,
one and one-half cups of soft maple sugar, two eggs beaten light.
When cold add one pint of cream beaten a little.
Alice Redmond.
Peach Ice Cream.— Put into a double boiler one quart of milk,
one and a half cupfuls of sugar ; boil until the sugar is dissolved;
add one heaping tablespoonful corn starch, which has been thoroughly
mixed with cold milk. Cook about thirty minutes. When cold add
one quart of thick cream, one dozen peaches pared and mashed, one
fourth of a teaspoonful of almond extract, strain and freeze.
Mrs. Breed.
Lemon Ice. — Eight lemons, whites of six eggs, two quarts of
water, sugar to taste. Cut and squeeze the lemons— let the rinds
stand in water ten minutes. Strain all through a colander, press-
ing out all the juice. Sweeten and strain through flannel. Beat
the eggs to a stiff froth. Pour the water into the freezer, add the
eggs and stir thoroughl}^ Then freeze. Mrs. Ralph.
Orange Ice. — Six or eight oranges, juice of two lemons, two
quarts of water and sugar to taste. Squeeze juice of oranges,
grate outside of three and pulp of all, not using the white skin.
Proceed as for lemon ice. Mrs. Ralph.
Strawberry Ice.— One quart of strawberr}' juice, one quart of
water, juice of five lemons; strain through a flannel bag. One pint
of sugar. When nearly frozen add the whites of three eggs well
beaten. Libbie Rogers McKenan.
124 FROZEN DESSERTS
Milk Sherbet. — One quart of milk, one pint of sugar, four lemons;
mix the lemon juice and sugar and let it stand ; chill the milk and
just before freezing add the sugar and lemon. One pint of cream,
beaten, improves it. Mrs. Richardson.
Sicilian Sherbet. — The juice of eight oranges, one quart can of
apricots, press the fruit through a sieve ; dissolve a heaping table-
spoon of gelatine in a little water, then add the juice and fruit ;
sugar to taste and freeze. Mrs. Hawkins.
Peach Sherbet. — Pare one dozen large mellow peaches, chop fine
with a silver knife and press through a sieve, add one pint of orange
juice, a pound of sugar. Dissolve one heaping tablespoon of gela-
tine in one-half cup of cold water, add to the mixture and freeze.
Any combination of fruits may be used that blends nicely.
Mrs. Hawkins.
Pineapple Sherbet.— One tablespoonful of gelatine, one and one-
half cups of sugar, two quarts of water ; boil ten minutes; let cool,
add one can of chopped pineapple or cooked fresh pineapple if
desired, and freeze. Mrs. John Robb.
Orange Sherbet. — Soak one tablespoonful of gelatine in one-half
cup of cold water. Wash and soak the skin of two oranges in one
cup of water. When some of the flavor is extracted, put this and
one cup of sugar and one pint of orange juice into a pitcher. Dis-
solve the gelatine in the boiling water, and add to the mixture.
Strain into a can and freeze. A little cream is an addition. If you
do not use the extract from the skin of the oranges add one tea-
spoon of extract of orange. Mrs. S. A. Beman.
Mousse. — One pint of whipped cream, sweeten and flavor with
bitter almond, add one-half pound of macaroons, color green and
freeze, then pack in cups with cherries on top.
Mrs. Frank Haven.
FR OZEN DESSER TS 125
Note. — For mousse the cream is alvva^'^s whipped before mixing-
with other ingredients ; put into a packed and chilled mould ; must
not be stirred. It requires more salt to freeze than ice cream.
About four pounds of salt to a three-quart freezer.
Biscuit Tortoni — .Boil one cofteecup of granulated sugar and the
same quantity of water together for twenty-five minutes, draw to one
side of the fire and stir into the syrup the whites of three eggs
beaten to a stiff froth, beat the three 3^olks well and add to the
mixture. Place the sauce pan in another pan of boiling water and
cook for ten minutes, stirring all the time. Remove from the fire
and add two dozen finely powdered macaroons (about a cup and a
half ) and set away to cool. When cold add two and one-half or
three teaspoons of vanilla and a quart of cream well whipped.
Pour into a mould, pack with ice and a good deal of salt for four
hours. ( Two tablespoonfuls of finely- chopped almonds are very
nice). Mrs. Breed.
Mousse Cafe. — Proceed as in recipe for Biscuit Tortoni, sub-
stituting half a pint of strong coffee for the macaroons.
Pineapple Mousse.— One pint can of grated pineapple, juice of
one lemon, one-half box of gelatine and one quart of cream, sugar to
taste, perhaps half a cup. Soak the gelatine in half a cup of cold
water for fifteen minutes, add the sugar and lemon juice to the
pineapple. Whip the cream, add one-half a cup of hot water to the
gelatine and strain it into the pineapple. Put this in a basin and
stand in a pan of cracked ice and stir till it begins to thicken. Then
add carefully the whipped cream. Put the mixture in a melon
mould and pack in salt and ice.
Maple Mousse. — One cup of maple sugar boiled about as you
would for packing a cake; pour into this the lightl}' beaten 3'olks of
two eggs; stir until cold and when ready pack for freezing and add
one pint of cream, whipped. Mrs. Marshall.
126 FROZEN DESSERTS
Vanilla Glace. — Whip one pint of cream stiff. Beat the yolks of
two eg-gs lig-ht. Beat both tog-ether. Beat in one cup of powdered
sugar well. Flavor with one and one-half teaspoonfuls of vanilla.
Pour into a melon mould and pack in ice for four hours. Sufficient
to serve eight people. Mrs. Breed.
Maple Parfait. — Take enough good maple sugar to make one cup
of syrup. When the syrup is cold add it to one pint of cream. Stir
together, chill and whip. Then put it in a mould and pack in salt
and ice. Let stand three hours. Parfait may be made from any
flavoring or fruit desired, the parfait taking the name o'f flavoring
or fruit used, as strawberry, grape parfait, etc.
Mrs. Hawkins.
Cafe Parfait. — One-half pint of cream, one-half cup of sugar, one-
fourth cup of clear strong coffee; mix all together, chill and whip.
Put the mixture in a mould, cover with paper to prevent water
getting in and pack in salt and ice. Let stand three hours without
stirring. Or in place of coffee use one tablespoon of melted chocolate.
Alice J. Watkins.
Cafe Frappe. — Prepare coffee according to directions ; add
cream and sugar as for drinking, only making much sweeter.
Turn into a freezer and work slowly until slightly frozen. Serve in
glasses. Nice for warm summer evening. Mrs. Breed.
Frozen Peaches. — Cut into small pieces one can of peaches. Boil
one quart of water and one pint of sugar five minutes. When cold
add the peaches and freeze. When beginning to harden, add one
pint of whipped cream. Apricots, cherries, pineapples and straw-
berries may be used. Mrs. Chipperlield.
Nesselrode Pudding. — One pint each of large chestnuts, cream
and water, yolks of six eggs, one pound of sugar, one-half pint of
grated pineapple or one-half can drained, one pound of mixed candied
FROZEN DESSERTS 127
fruit and one cup of almonds. Shell the chestnuts and put in boiling-
water for five minutes, then throw into cold water and remove skins.
Cook the blanched chestnuts till tender and press through a sieve.
Boil the sugar and water together for five minutes, beat the yolks of
the eggs till creamy and add gradually to the boiling syrup ; take
from the fire and beat continuously until thick and cool. When cold
add the cream slightly whipped, the chestnuts, one tablespoonful of
vanilla and the almonds which have been previously blanched and
pounded. Put into a freezer and freeze. When frozen remove the lid
of the freezer and stir in the finely chopped fruit. Replace the lid
and turn the freezer for another five minutes. Then put the cream
in a mould and pack in ice and salt till ready to serve. Serve with
whipped cream or the following- sauce: Beat the yolks of two eggs
and two tablespoonfuls of sugar to a cream; then stir over hot water
till the eggs are a little thickened, remove froni the fire and con-
tinue to beat till cold; add two teaspoonfuls of lemon juice and then
mix in lightly one-half pint of cream whipped to a stiff froth.
Frozen Pudding. — One quart of cream, one pint of milk, two eggs,
one-fourth of a cup of flour, two tablespoons of gelatine, two cups of
sugar, one-half tablespoon of vanilla, one-half tablespoon of lemon,
one pound of candied cherries, one pound of candied pineapple, one
pound of English walnuts. Beat the flour, eggs and one cup of
sugar together and stir into boiling milk, cook twenty minutes, then
add the gelatine. When cool add the other cup of sugar, cream and
flavoring. Freeze and when it begins to stiffen add the fruit.
Mrs. Fred Amsden.
Frozen Fig Pudding. — One quart of milk, one cup of sugar, four
eggs, one tablespoon of gelatine, one tablespoon of vanilla, one-half
pound of walnuts, one-half pound of figs. Soak the gelatine in a
little water, then make a custard of the sugar, eggs and milk.
Dissolve the gelatine in the custard, add the fruit and nuts, chopped
fine, flavor and freeze. Mrs. W. C. Short.
128 FROZEN DESSERTS
Frozen Pineapple Souffle.— Pare and grate two medium pine-
apples, the pulp should measure one pint ; add to this the juice of
one lemon and a pint of sugar ; cover a half box of gelatine with a
half cup of cold water and let it soak one-half hour. Beat the yolks
of six eggs until creamy, then add them to the pineapple and mix
well. Put the gelatine over hot water and when dissolved add it to
the pineapple. Turn this mixture into a tin basin and stand in a
pan of cracked ice ; stir carefully until it begins to thicken, then
add quicklj^ one pint of cream, whipped ; turn this into a mould, put
on the lid and bind the seam with a piece of muslin dipped in butter.
Pack in salt and ice and let stand two hours. Canned pineapple
may be used instead of fresh. Mrs. Hawkins.
CAKES.
' ' Wottldst thou have thy cake
And eat it toof
Hints for Making Cake.— Measure the flour after sifting unless
otherwise stated. Sift the baking- powder or cream tartar with the
flour. Eggs will beat more quickly if cold. Grease cake pans with
butter. Line the bottoms of cake tins with paper; la3'er cake tins
and patty pans also. In mixing cake, first beat the butter to a
cream, add the sugar and beat light ; next beat in the eggs, add the
milk, the flavoring and spices ; then the flour, and if there is fruit,
roll it in a little of the flour saved from the measure and stir in last.
If the eggs are beaten separately add the whites alternatelj' with
the flour.
White Cake, No. 1.— Whites of eight eggs, two cups of sugar,
one-half cup of butter, three-fourths of a cup of sweet milk, two and
one-half cups of flour, two heaping teaspoonfuls of baking powder ;
flavor to taste. Mrs. D. W. Lawrence.
White Cake, No. 2.— One cup of granulated sugar, scant half
cup of butter, a good one-third cup of sweet milk, one teaspoonful of
cream tartar, one-half teaspoonful of soda, whites of four eggs beaten
ver3^ stiff, one and one-half cupfuls of flour. Flavor with almond
carefully or one teaspoonful of vanilla. Mrs. Breed.
White Cake, No. 3.— One-half cup of butter, one and one-half
cups of sugar, one-half cup of sweet milk, two cups of flour, two
teaspoonfuls of baking powder; stir the butter and flour to a smooth
paste by adding the milk a little at a time; add the sugar by
degrees; then the baking powder in a little of the flour; last add the
whites of five eggs beaten stiff. Mrs. P. H. Shields.
/JO CAKES
White Cake, No. 4.— One cup of sugar, one-half cup of butter
beaten to a cream, to which add the whites of four eggs well beaten,
mix thoroughly and add two-thirds of a cup of sweet milk, two cups
of flour, two heaping teaspoonfuls of baking powder, one-third of a
teaspoonful of rose flavoring. Mrs. Fred Amsden.
White Cake, No. 5. — One and one-half cups of sugar, same of
flour, one-half cup of corn starch mixed with one teaspoonful of
cream of tartar, one-half cup of butter, one-half cup of milk, one-
half teaspoonful of soda, whites of six eggs. Flavor to taste.
Mrs. Henry Foote.
Silver Cake.— Beat one-half of a cupful of butter to a cream; add
one and one-half cupfuls of sugar, beat again. Now add one cupful
of cold water and two and one-half of flour. Beat thoroughly and
continuously for five minutes, and then stir in two teaspoonfuls of
baking powder. Have ready the well-beaten whites of four eggs;
stir them carefully in and bake in a moderate oven.
Mrs. Hawkins.
Chocolate Caramel Cake.— For one loaf of white cake, baked
and left remaining in a long tin, take the white of one egg, three
tablespoons of cold water, one-half teaspoon of vanilla and enough
sifted confectioner's sugar to make thick enough to spread over the
cake; then one hour afterwards melt one-fourth of a cake of
chocolate, and spread this over the cream with a knife. If pre-
ferred, in place of this make the following: Two cups of sugar,
one-half cup of sweet cream or one-half cup of milk and a piece of
butter the size of a walnut. Boil together about five minutes.
Remove from the fire, flavor with vanilla and stir to a cream. Cover
with the melted chocolate or chopped walnuts. Mrs. McClary.
CAKES 131
Flake Cake. — One-half cup each of molasses, sugar, butter and
sour milk, two cups of flour, 3'olks of two eg-gs, one teaspoon each of
soda and vanilla, and a scant half teaspoon of cloves. Makes three
layers. Pack with boiled frosting, made from the whites of the
eggs, two cups of sugar, and one-half teaspoon of citric acid.
Jean Hawkins.
Potato Cake. — Two cups of sugar, one cup of butter, one-half cup
of milk, four eggs, two cups of flour, one cup of mashed potato, four
sticks of grated chocolate, two teaspoons, of baking powder, one
teaspoon each of cinnamon, nutmeg and cloves, one cup of chopped
walnuts. Bake in a loaf. Mrs. J. H. King-.
German Chocolate Cake. — One cup of sugar, one small table-
spoonful of butter, two eggs, yolks and whites beaten separately,
one small cup of milk, two large teaspoons of baking powder, two
cups of flour, add filling while hot.
Take one-half cake of Baker's chocolate, one-half cup of milk;
one cup of sugar, yolk of one Qgg. Cook all together until it thickens
and add it to the cake. Bake in four layers, and put together
with boiled frosting. Can add one square of melted chocolate to the
frosting. Flavor with vanilla. Mrs. John King.
Cocoanut Cake.— Two cups of sugar, one cup of butter, one cup
of corn starch, one cup of sweet milk, whites of four eggs, one-half
teaspoon of cream tartar, one-fourth teaspoon of soda, two cups of
flour; beat the starch, cream tartar and milk together. Whites of
four eggs for frosting with cocoanut. Mrs. M. H. Barry.
Layer Cake, No. I. — One-half cup of butter, one and one-fourth
cups of sugar, one cup of milk, two and one-half cups of flour and
two teaspoons of baking powder; whites of four eggs; flavor with
lemon. Mrs. D. W. Lawrence.
132 CAKES
Layer Cake, No. 2. — One and one-half cups of sugar, one-half
cup of butter, one cup of milk, whites of three eg-gs, two heaping
cups of flour, two teaspoons of baking powder, flavor to taste.
Mrs. Lincoln.
Orange Cake. — Two cups of sugar, two cups of flour, one-half
a cup of cold water, pinch of salt, a teaspoonful of cream tartar,
one-half teaspoonful of soda, four eggs, the juice and grated rind of
one large orange; beat the yolks and sugar together ; dissolve the
soda in the water ; sift the cream tartar in the flour; add the beaten
whites of two of the eggs ; bake as for jelly cake. For the icing put
nearly' a pound of sugar with the beaten whites of the other two eggs
and add the juice and grated rind of another orange.
Mrs. Gilbert.
Harlequin Cake. — One cup of butter creamed, two cups of sugar,
one cup of sweet milk, yolks of three eggs, three cups of pastry flour,
one teaspoonful of cream tartar, one-half teaspoonful of soda, or three
teaspoonfuls of baking powder, whites of three eggs. Mix in the
order given, then divide into four equal parts. Have two parts the
color of the dough, color the third with one square of melted choco-
late, color fourth part with pink coloring — one-half teaspoonful
of cochineal, one-half as much alum, the same of cream tartar, put
it in two tablespoonfuls of warm water, let it stand and then strain
through a cloth. Bake in pie tins, chocolate layer first, second
white, third pmk, fourth white. Mrs. George Furness.
One Egg Cake. — One egg, one cup each of sugar and sweet milk,
two cups of flour, three tablespoons of melted butter, two teaspoons
of cream tartar, one teaspoon of soda. Bake in two or three layers.
Excellent with whipped cream as a filling. Hattie B. Warner.
Nut Cake, No. 1. — Two cups of flour ; four eggs, one small cup
of butter, one cup of sugar, one cup of cold water; one teaspoon of
soda, tv^'o teaspoons of cream tartar ; one cup of hickor}' or butter-
nut meats. Mrs. John Kobb.
CAKES
133
Nut Cake, No. 2. — Two cups of sug-ar, one cup of butter, not too
full, four whole eg-gs and one yolk, two thirds of a cup of milk, three
cups of flour, three even teaspoons of baking- powder, two teacups of
walnut meats, chopped fine. This quantity makes two loaves.
Mrs. George Hale.
Ribbon Cake. — ^Take nearly one-third of white cake batter and
add to it one cup of raisins, one cup of currants, one-fourth pound of
citron, cinnamon and cloves to taste, two tablespoonfuls of molasses;
bake in a layer and the rest of the batter in two layers; put the
three together with jelly, having the fruit loaf in the center.
Mrs. Annie Morgan.
Rolled Jelly Cake.— Four eg-gs, yolks and whites beaten separ-
ately, two-thirds of a cup of sugar, one and one-half teaspoons of
baking powder, three teaspoons of cold water, one cup of flour.
Bake rather slowly in a heavy tin or dripping pan ( size 18 x 10
inches ), when baked turn on a cloth, leaving the bottom side up,
and spread with jelly which has been beaten with a fork and roll
the cake lengthwise while warm. Mrs. McClary.
Chocolate Cake.— Shave one-half a cake of Baker's chocolate,
pour over it one-half a cup of boiling- water and let it dissolve, two
cups of sugar, one-half cup of butter, one-half cup of thick sour milk,
one-half teaspoon of soda, two teaspoons of vanilla, two eggs, two
even cups of flour; put the chocolate in before the flour.
Mrs. Frank Haven.
Chocolate and Nut Loaf Cake. — Two and one-half cups of sug-ar,
one cup of butter, one cup of sour milk, one teaspoon of soda, five
eggs, one and one-half squares of Baker's chocolate melted, two and
one-half cups of flour, one cup of English walnuts chopped, not too
fine. Stir the butter and sugar, add the beaten yolks of the eggs,
then the sour milk, to which the soda has been added, add the beaten
134 CAKES
whites of the eggs, mixing- alternatel}' with two and one-half cups of
flour, add a good pinch of salt and two teaspoonfuls of vanilla,
adding last two-thirds of a cup of nuts, using the remainder in the
icing. This makes two sheets. Mrs. O. S. Lawrence.
Spice Cake, No. 1. — One cup of sugar, one-half cup of molasses,
one-half cup of butter, one-half cup of sour milk, two and one-half cups
of flour, one teaspoonful of soda, 3'olks of four eggs, one teaspoonful
of cloves, allspice, cinnamon and nutmeg.
Mrs. William C. Orcutt.
Spice Cake, No. 2. — Two eggs, one and one-fourth cups of sugar,
one cup of sour cream with a teaspoonful of soda dissolved in it, two
cups of chopped raisins, two teaspoonfuls of cinnamon, a pinch of
salt and two cups of flour. Mrs. S. T. Carpenter.
Clove Cake. — One cup of butter, one cup of sugar, one cup of
molasses, three cups of flour, three eggs, one dessertspoon of salera-
tus, raisins, about a dessertspoon of cloves.
Mrs. Albert Andrus.
Citron Cake. — One cup of sugar, one-third of a cup of butter,
one-half a cup of sweet milk, two cups of flour, two eggs or the
whites of four, two teaspoonfuls of baking powder ; when for a loaf
add citron and a cup of raisins. Mrs. A. Williamson.
Quick Cake. — Break two eggs into a small teacup and fill up
with thin, sweet cream; one teacupful of sugar, one coftee-cup of
flour, one teaspoonful of cream tartar, one-half teaspoonful of soda;
measure your sugar and put in a pan ; then pour in the eggs and
cream; measure the flour and sift in; then the soda and cream
tartar; beat all together. Mrs. AVhittelse}'.
One Egg Cake. — One ^^^i one cup of sugar, a piece of butter the
size of an &^^, one cup of sweet milk, two teaspoonfuls of cream
tartar, one teaspoonful of soda, two cups of flour. Mrs. Swift.
CAKES
J35
Bread Cake. — Two cups of light bread sponge, one and one-half
cups of sugar, two-thirds of a cup of butter, two eggs, one cup of
flour, one teaspoonful of soda, one cup of raisins, cinnamon and
nutmeg. Mrs. S. W. Gillett.
Old Fashioned Cream Cake.— One cupful each of sour cream
and sugar; two eggs, two cups of flour, one-half teaspoon of soda, a
pinch of salt and a little nutmeg. Better when eaten fresh.
Mrs. Belding.
Angel Cake. — The whites of eleven eggs, one and one-half cups
of granulated sugar, one cup of pastry flour, measured after being
sifted four times; one teaspoonful of cream tartar, one teaspoonful
of vanilla. Sift the flour and cream tartar together. Beat the sugar
into the eggs, after beating the eggs to a stifl" froth; add the season-
ing and flour, stirring lightly. Beat until read}' to put in the oven;
bake forty minutes in a moderate oven. Use a pan that has little
legs at the top corners, so that when the pan is turned upside down
on the table, after baking, a current of air will pass over and under
it. Do not grease the pan. Miss Parloa.
Note. — If the oven is too hot place a tin of cold water inside to
reduce the temperature.
Gold Cake.— Yolks of eight eggs beaten light, one cup of sugar,
one-half cup of sweet milk, three tablespoonfuls of softened butter,
one and three-fourths cups of flour, two teaspoonfuls of baking
powder. Mrs. S. T. Carpenter.
Sunshine Cake, No. 1. — ^Whites of seven and yolks of five small
eggs, one cup of granulated sugar, two-thirds of a cup of flour, one-
third of a teaspoonful of cream tartar and a pinch of salt. Sift,
measure, and set aside the flour and sugar, as for an angel cake.
Beat the 3'olks of the eggs thoroughly, then affer washing the beater,
beat the whites about half ; add cream tartar and beat until ver}-.
7j(5 CAKES
very stiff. Stir in the sugar lighitly, then the beaten yolks thor-
oughly; add the flour; flavor and put in tube pan and in the oven at
once. Bake from thirty to fifty minutes. Mrs. Van Deusen.
Sunshine Cake, No. 2. — Beat the yolks of four eggs until thick
and light, add gradually one and a half cups of powdered sugar
and beat ten minutes longer. Stir in lightly the whites of eleven
eggs, which have been beaten stiff, add one cupful of flour in which
is mixed one teaspoonful of cream tartar; sift both five times.
Mix gently and add one teaspoonful of vanilla or the grated
rind of one lemon and a teaspoonful of the juice. Turn into an
ungreased tin and bake three-quarters of an hour or until done.
Mrs. S. T. Carpenter.
Sponge Cake, No. 1. — Two eggs beaten hard, one cup of sugar,
beat the eggs and sugar thoroughly w^ith a beater, add one cup of flour
— measure first and then sift twice — one-half cup of boiling water, a
little salt, one teaspoonful of baking powder, vanilla. Moderate
oven at first ; bake about forty minutes in angel cake tin; cut
with a cake knife. Sadie M. Thompson.
Sponge Cake, No. 2.— One tumbler each of sugar and flour, five
eggs and a pinch of salt, flavor with lemon. Beat the yolks and
sugar light, add the beaten whites, then beat all fifteen minutes,
stir in the flour lightly, and bake immediately.
Mrs. McVickar.
Sponge Cake, No. 3.— The yolks of three eggs, a small cup of
sugar, three tablespoonfuls of cold water in the eggs and sugar.
Beat until stiff with a Dover beater. Beat the whites to a stiff froth.
One full cup of flour, beat all in carefully. One teaspoonful of bak-
ing powder added to the flour and a little salt added to the eggs.
Mrs. D. W. Lawrence.
CAKES 137
Sponge Cake, No. 4. — Two eggs, two-thirds of a cup of sugar,
one-third of a cup of cold water, one even cup of flour, one teaspoon-
ful of baking powder, a little salt, season with vanilla and almond
flavoring, mixed if desired. Beat the eggs to a froth, add the sugar,
then beat five minutes, stir in the flour and water lightly. Bake
very slowly. Mrs. N. Porter.
Cream Sponge Cake. — One pint of pulverized sugar, the yolks of
six eggs beaten with the sugar fifteen minutes, one-half cup of cold
water; beat the whites, and mix with the sugar and yolks; lastly,
one full pint of sifted flour with two teaspoonfuls of baking powder;
stir in quickly; bake in two long pans.
For the Filling. — Three-fourths of a pint of sweet cream, two
heaping teaspoonfuls of corn starch ; cook until it thickens ; add a
little salt and vanilla. Sweeten to taste.
Icing. — To the juice of one lemon add enough pulverized sugar
so it will not run. Mrs. Spann.
White Sponge Cake.— Two-thirds of a cup of sugar, one-half
cup of flour, whites of five eggs, one teaspoonful of cream tartar ;
sift the cream tartar and flour four or five times together.
Mrs. Caldwell.
Snowballs.— Two cups of sugar, one-half cup of butter, one
cup of sweet milk, three cups of flour, three teaspoonfuls of
baking powder, whites of five eggs. Bake in deep, square tins.
The following day cut in two-inch squares, taking the outside oft' so
as to leave it all white ; take each piece on a fork and frost upon all
sides, and roll in freshly grated cocoanut. These may be varied
by rolling in chocolate frosting prepared thickly enough to give a
rough surface. Miss M. E. Parmelee.
flO)
138 CAKES
Fruit Cake, No. 1. — One pound of brown sugar; one and one-
fourth pounds of butter, one pound of iiour, two and one-half pounds
of raisins, the same of currants, two pounds of citron, ten eggs, one-
half cup of molasses, one tablespoon of cinnamon, one of mace, one-
half tablespoon of nutmeg, teaspoon of cloves, one teaspoon of soda
just before going into the oven. Mrs. Belding.
Fruit Cake, No. 2. — One pound of butter, one pound of flour, one
pound of currants, one pound of sugar, two pounds of raisins, one
tablespoonful of cinnamon, one teaspoonful of cloves, one-half tumbler
of molasses, soda the size of a pea, ten eggs. Put the butter and
sugar together and stir to a cream ; then add the molasses, then the
eggs, fruit, spices, liour and soda last. Mrs. S. T. Carpenter.
Cream Fruit Cake. — One cup of sour cream, one cup of sugar,
one cup of chopped raisins, two cups of flour, one teaspoonful of
soda, two eggs; flavor with spices. Aunt Susan Andrus.
White Fruit Cake. —One cup of butter, two cups of sugar, three
cups of flour, whites of eight eggs, half a wine glass of rose water,
one teaspoonful of baking powder, quarter of a pound of citron, half
a pound of almonds blanched, one cup of grated or desiccated cocoa-
nut. Mrs. T. Davidson.
CofFee Cake. — One cup of coffee prepared as for the table, one
cup of sugar, one of molasses, one of butter, four of flour, one egg,
one coffee-cup of raisins, one teaspoonful of soda, two of cream tartar,
three tablespoonfuls of cinnamon, one of cloves and one of nutmeg.
Mrs. W. N. Ames.
Spanish Bunns. — Two cups of sugar, one cup each of butter and
sweet milk, two heaping cups of flour, four eggs, two teaspoonfuls of
cream tartar, one of soda, and two tablespoonfuls of cinnamon. Bake
in sheets, frost and cut in squares. Mrs. M. C. Abbott.
FILLINGS FOR LAYER CAKES.
A ''Wilderness of Sweets/' — Paradise Lost.
Note. — Care is necessary in the preparation of syrup for icings,
etc. Confectioners recognize six or eight degrees in boiling sugar,
but for our purposes a knowledge of three will be enough — the second
degree or "thread;" the fourth or "ball;" and the sixth or "-fruit
glace.'" One cup of granulated sugar and one-half cup of water
will boil to "the thread" in ten or fifteen minutes; to the "ball" in
twenty minutes; and a little longer is necessary for a "■fruit glace.'''
Test by dipping the thumb and forefinger in cold water and taking
a drop of syrup between them and drawing apart. If it threads the
second degree is reached; when it forms a soft ball by rolling
between the thumb and finger we have the fourth degree ; and when
the syrup dropped in cold water is brittle, the sixth degree is
reached.
Boiled Frosting.— Take one pound of granulated sugar, put in a
pail and pour over just enough boiling water to dissolve; set in a
kettle of water ; beat the whites of three eggs a very little; put into
the pail and beat until it thickens ; remove from the stove and beat
until cold. This is sufficient for a layer cake and a loaf.
Mrs. F. J. Seaver.
Boiled Milk Frosting. — One cupful of sugar, one-fourth of a cup-
ful of milk, cook until it comes to the boiling point; take from the stove
and beat until white. While warm add to the cake. This makes a
soft frosting. Mrs. W. S. Lawrence.
Confectioner's Sugar.— Take equal parts of white of ^^^ and
water, beat lightly ; then stir in sifted cbnfectioner's sugar until the
frosting can be spread without running. Flavor to taste.
I4.0 FILLING FOR LAYER CAKES
Icing. — One cup of sug-ar with water to dissolve, boil until it
waxes soft in water and add to the whites of two eg-gs well beaten.
Mrs. Fred Amsden.
Chocolate Icing.— Break the white of one egg- into a glass, add
an equal measure of cold water, stir into this pulverized sugar until
it is the right consistency. Three or four tablespoonfuls of grated
chocolate melted over the teakettle and stirred in with the ^^^ and
sugar. Flavor with vanilla. If a little too stiff to spread, add a
few drops of boiling water. Mrs. W. H. King.
Maple Sugar.— Two cofifee-cupfuls of maple sugar and one-fourth
cupful of water; cook to "the ball;" then pour it on the beaten white
of one &^^ and beat hard. Mrs. E. W. Knowlton.
Note. — Chopped walnuts ma3^ be added with the maple sugar if
desired.
Apple Jelly. — One large sour apple pared and grated, juice of
one lemon ; one cupful of sugar. Stir all together and cook three
minutes. Stir in the beaten white of one egg- after removing the jelly
from the fire.
Almond. — Blanch one pound of almond meats; reserve sufficient
whole ones for the top layer; split in two or three parts,, lengthwise,
the remaining ones. When the cake is baked stick the nuts into
the layers one inch apart and pour over plain or boiled frosting.
Mrs. McClary.
Walnut. — Chop fine one-half pound of English walnut meats.
Put into boiled frosting after it has cooled a little.
Butternut. — Take the whites of two eggs beaten with one-half a
cup of sugar; spread over each layer one cup of butternut meats,
peeling the large pieces for the top layer.
Mrs. John'C. Williamson.
FILLING FOR LAYER CAKES 141
Lemon. — One cup of sugfar, scant, one-fourth cup of butter,
grated rind and juice of two lemons, yolks of four eg-gs; cook until it
thickens, stirring all the while. Mrs. W. H. King.
Raisin, No. 1. — One cup of raisins, stoned and chopped fine and
stirred into boiled frosting when partly cooled.
Mrs. A. B. Keeler.
Raisin, No. 2. — One and a half cupfuls of raisins, one and a
half cupfuls of sweet cream, one cup of sugar, one tablespoonful of
butter, two scant tablespoonfuls of corn starch, pinch of salt, cinna-
mon, nutmeg, cloves, or other flavoring to taste. Boil twenty
minutes, spread when cool. This maj' be used for pie filling with
meringue on top, with cocoanut. Mrs. W. S. Lawrence.
Fig, No. 1. — Eight figs and one-half cup of raisins, chopped very
fine ; beat the white of one &^g with three tablespoonfuls of sugar ;
stir the figs and raisins in ; then add about half as much chocolate
as for a large chocolate cake. Mrs. F. White.
Fig, No. 2. — One pound of figs chopped fine; stir in jelly or fruit
juice until it will spread easily; add sugar if necessary.
Mrs. W. Crooks.
Fig, No. 3. — ^Take three-fourths of a pound of figs, chop fine and
put into a stew pan on the stove ; pour over them two cups of water
and a large cup of sugar. Cook all together until soft and smooth.
When cold spread between the layers of the cake.
Mrs. Horrigan.
Tutti Frutti. — One cup of sugar, one-fourth cup of water, white of
one &^^, one-fourth cup of figs, one-fourth cup of cocoanut, one-fourth
cup of walnut meats. Make boiled frosting of sugar, water and eggs,
then add the fruit chopped fine. Miss Alice J. Watkins.
1^2 FILLING FOR LAYER CAKES
Chocolate Custard.— Yolks of five egg-s, two teaspoonfuls of grated
chocolate, one-half cup— small cup— of sugar, four tablespoonfuls of
milk; flavor with vanilla; put in a bowl and place in hot water until
it begins to thicken ; make two tins of white cake; grate two table-
spoonfuls of chocolate and mix in with the other two tins of cake.
Mrs. R. W. Cantwell.
Chocolate Cream.— Add three tablespoonfuls of grated chocolate
to whipped cream.
Note. — One square of Baker's chocolate, grated, makes four
level tablespoonfuls of Huyler's powdered chocolate.
Chocolate, No. 1.— One and a half cupfuls of sugar, grate one-
fourth of a bar of Baker's chocolate, six tablespoonfuls of boiling
water, cook to the ball. Beat the whites of two eggs, on them pour
the syrup while hot, beating all the time until it is thick enough to
spread on the cake. Hattie H. Webster.
Chocolate, No. 2.— Place two blocks of chocolate, without grat-
ing, in a basin over steam ; when melted stir into it the following :
One Q^^ or 3'olks of two beaten light, with nearly one cup of sugar,
four spoons of cold milk; steam until smooth. Flavor with vanilla.
Cocoanut. — Take the whites of four eggs; allow one cup of sugar
to each ^g^\ one pound of desiccated cocoanut; one pound either of
English walnuts or blanched almonds; dissolve the sugar in a little
water and boil a few minutes ; have the eggs beaten ; stir in the
sugar ; beat until light and flavor. Miss Klohs.
Banana.— Pack cake with boiled frosting, and over each layer
slice bananas a short time before serving. Also used with whipped
cream. Mrs. H. E. King.
FILLING FOR LAYER CAKFS 143
Peach. — Cut up peaches in thin slices ; prepare cream by whip-
ping and sweetening- ; flavor with vanilla ; put layers of peaches
between the sheets of cake and pour the cream over each layer and
the same on top. Mrs. Caldwell.
Whipped Cream. — Put nearly one pint of cold swee<- cream in a
bowl and beat with an egg beater until thick ; then sweeten and
flavor to taste. The beaten whites of two eggs ma}'^ be added if
there is not the amount of cream required.
Sour Cream, No. 1. — One cup of sour cream, one-half cup* of
sugar, one tablespoonful of flour. Beat all together and cook till it
thickens. When cold add one cup of chopped walnuts.
Mrs. Wm. Tobey.
Sour Cream, No. 2.— One coft"ee-cup of sour cream, the same of
sugar, and one pound of English walnuts chopped fine; cook all
together until it thickens. Spread when cold. Mrs. Breed.
Ice Cream Filling. — Two cups of pulverized sugar ; add one-
half a cup of water to dissolve the sugar, and boil to " the thread ;"
beat the whites of two eggs, and on these pour the sugar while hot,
beating all the time; add one-half a teaspoonful of lemon acid.
Mrs. Parmelee.
Marsh Mallow Filling.— Two cups of sugar, one cup of water,
whites of two eggs, one-half pound of marsh mallows. Heat the
marsh mallows in the oven or over steam, reserving a few to chop for
the top. Boil the sugar and water to a syrup until it threads. While
hot pour it on the stiffly beaten whites, stirring all the time. Add
the melted marsh mallows and beat until smooth. Flavor with
vanilla. When almost cool spread on layers.
Mrs. William Breed.
SMALL CAKES AND COOKIES.
"6>/ Small Cakes it may be said in general, thai age cannot
wither nor custom stale their infinite variety. "
Cookies, No. 1. — One cup of sugar, one cup of sour cream, one
teaspoonful of soda, a little salt. Flavor with nutmeg and essence
of lemon. Mix very soft. If the cream is not very rich add a piece
of butter. Bake in a medium oven. Add caraway if you choose.
Mrs. S. A. Beman.
Cookies, No. 2. — One cup of butter, one cup of sugar, two eggs,
four tablespoonfuls of sweet milk, one teaspoonful of cream tartar,
and one-half teaspoonful of soda. Aunt Susan Andrus.
Cookies, No. .1. — One cup of butter, two cups of sugar, three eggs,
one teaspoonful of baking powder, one tablespoonful of lemon, one-
half cup of milk; roll out the dough and sprinkle with desiccated
cocoanut and fine sugar. Mrs. O. L. Ballard.
Cream Cookies. — Two eggs, two cups of sugar, one cup of butter,
two cups of sour cream, one teaspoonful of soda; spice to taste; beat
well. Mrs. Croft".
Sour Cream Cookies. — One cup of sugar, one ^^^^^ one cup of
sour cream, one teaspoonful of soda, a little salt. Make stiff enough
to drop from the spoon and bake without rolling out. Flavor with
lemon and vanilla or nutmeg. Maggie Binan.
Ginger Cookies, No. 1. — Three cups of New Orleans molasses,
eight tablespoonfuls of butter, two tablespoonfuls of boiling water,
two tablespoonfuls of saleratus, one tablespoonful of ginger, one
tablespoonful of alum ; dissolve the alum in boiling water; mix soft;
bake quick. Mrs. Wells S. Dickinson.
SMALL CAKES AND COOKIES 145
Ginger Cookies, No. 2. — One cup of shortening- and one cup of
sug-ar creamed, two eggs, one cup of New Orleans molasses, three
teaspoonfuls of g-ing-er, three level teaspoonfuls of soda, one-half
cup of sweet milk, flour to mix soft. Mrs. F. J. Seaver.
Soft Ginger Cookies, No. 1. — Three-fourths cup of molasses, one
cup of sour milk, one-half cup of sug-ar, one heaping cup of butter,
two teaspoonfuls of soda, two teaspoonfuls of ginger ; put the
molasses and milk together ; stir in the soda, then add the butter,
ginger, etc. Do not make too stiff with flour ; mix soft ; roll half
an inch thick and cut in square pieces. Mrs. McVickar.
Soft Ginger Cookies, No. 2. — Two-thirds of a cup of butter and
the same of New Orleans molasses, one and one-fourth cup of sugar,
one cup of thick sour milk, two teaspoonfuls of soda, one and one-half
of ginger. Flour to make very soft. Mrs. W. H. King.
Molasses Cookies. — One cup of New Orleans molasses ; one cup
of sugar, one cup of butter, one eg-g, a teaspoonful of ginger and one
of soda; mix hard and roll out. Mrs. Bliss.
Fruit Cookies. — One cup of butter, two cups of sug-ar stirred to a
cream, two egg-s, one cup of chopped raisins, two level teaspoonfuls of
soda dissolved in one-half cup of cold water, flour enough to mix
soft. Mrs. F. J. Seaver.
Graham Cookies. — One egg-, one cup of sour milk, one-half cup of
butter, one cup of sugar, one-half teaspoonful of soda; thicken till
quite thick with graham flour, and drop on tins.
Mrs. C. A. Wood.
Graham Crackers.— Blend three-fourths cup of sugar, one-fourth
cup of butter, and one-fourth cup of lard. Stir in the beaten white
of one eg-g, add four tablespoonfuls of water, with one (even) tea-
spoonful of soda dissolved in it. Mix stiff with unsifted graham
flour, roll thin. Bake in a medium oven. Mrs. Ransom.
1^6 SMALL CAKES AND COOKIES
Maple Sugar Cakes. — One cup of sour cream, one and one-half
cups of maple sugar, one eg-g-, one teaspoonful of soda, one-half tea-
spoonful of cinnamon; roll soft and bake in a quick oven.
Mrs. R. W. Cantwell.
Dominoes. — Bake any kind of sponge cake in a thin sheet. Cut
this into small oblong pieces the shape of a domino. Frost the top
and sides of them. When the frosting is hard, draw the cross lines
and make the dots with a small brush that has been dipped in melted
chocolate. These are particularly good for children's parties.
Jumbles. — One ^^^, one cup of sugar, one cup of butter, two
teaspoonfuls of sweet milk, one-half teaspoonful of cream tartar, one-
quarter teaspoonful of soda. Cut round with a hole in the middle;
sprinkle with sugar before baking. Miss Amelia Greeno.
Hermits. — One and one-half cups of sugar, one cup of butter, two
eggs, one cup of currants or chopped raisins, one teaspoonful of soda
in one-fourth cup of sweet milk, one teaspoonful of cloves, one of
cinnamon, nutmeg or allspice to taste. Put in flour as for cookies;
roll thin; sprinkle with sugar before baking.
Ginger Snap?. — One cup of sugar, one cup of molasses, one-half
cup of butter, one-half cup of lard, one tablespoonful of ginger, one
tablespoonful of soda, one tablespoonful of vinegar, two tablespoon-
fuls of water, one tablespoonful of alum; boil ten minutes; put in the
soda after boiling; stir the flour in wiiile warm.
Mrs. Durkee.
Ginger Wafers. — One-half cup each of butter, sugar and
molasses, one heaping- teaspoonful of ginger, a little salt. Let this
come to a boil. Take from the fire and immediately add one tea-
spoonful of soda dissolved in a little water; while foaming add the
flour to make very stiffs. Roll thin as paper.
Carrie B. Stevens.
SMALL CAKES AND COOKIES 147
Fruit Drops. — One eg-g-, one-half cup each of molasses, sug-ar and
sour cream, one teaspoonful each of vanilla and cinnamon, one-half
teaspoonful each of cloves and salt, two cups of flour, one-half cup of
raisins, one teaspoonful of soda dissolved in a little cold water and
added the last thing. Drop in small spoonfuls and bake in a quick
oven. Mrs. G. H. Hale.
Vanities. — Beat two eg-g-s; add one-half teaspoonful of salt, and
flour to make a stift' doug-h; roll it as thin as possible, and cut in
small diamonds; fry in lard; turn them the moment the^^ come to the
surface, and take out when the least brown; sprinkle with sugar or
fill with jelly. Mrs. R. D. Hunting-ton.
Nut Jumbles. — One-half cup of butter, one cup of sugar, one egg,
one teaspoonful of baking powder, two cups of flour, a pinch of salt,
three-fourths cup of walnut meats coarsely chopped, about one-third
cup of milk. Beat together the butter and sugar, add the egg well
beaten, then the flour, salt and baking powder sifted together, add-
ing the milk gradually so as to prevent the mixture becoming too
dry. Mix the nuts well in and drop in spoonfuls some distance
apart. Bake in a quick oven about ten minutes.
Katharine L. King.
Sponge Drops. — Beat to a froth three eggs and one cup of sugar.
Stir into this two cups of flour in which one teaspoonful of cream
tartar and one-half teaspoonful of soda have been thoroughly mixed;
flavor with lemon. Butter tins and drop by the teaspoonful two
inches apart. Esther H. Taylor.
Lady Fingers. — Beat the whites of three eggs until stiff and dry.
Add gradually one-third of a cup of powdered sugar. Beat the yolks
of two eggs until thick and lemon color. Add to the first mixture.
Fold in one-third of a cup of flour mixed and sifted with one-eighth
of a teaspoonful of salt; flavor with one-fourth of a teaspoonful of
vanilla or lemon extract. Bake eight or ten minutes in a moderate
oven. The above will make two dozen.
Boston Cooking School.
1^8 SMALL CAKES AND COOKIES
Walnut Macaroons.— One pound of powdered sugar, one pound
of nuts chopped fine; the unbeaten whites of five eggs, two small
teaspoonfuls of baking powder, two tablespoonfuls of flour. Mix
these ingredients together and add more flour if necessar3' to make
quite thick. Drop from a teaspoon upon buttered paper or baking
tins, a little distance apart, and bake a light brown in a moderate
oven. Leave in tins until quite cool before taking out.
Mary E. Parmelee.
Strawberry Puffs. — One-quarter pound of butter, one-half pint of
water, two teacupfuls of flour; boil water and butter together; while
boiling stir in the flour. Take off, and when cool stir in five eggs
and one-half teaspoonful of soda; drop the batter the size of a hen's
^^^ into pans; bake thirty minutes; split open and put in sugared
strawberries or boiled custard. Mrs. Beman.
Cream Puffs. — One cup of water, small half cup of butter; let
this come to a boil, then stir in slowly one cup of sifted flour.
Remove from the stove, stirring until perfectly smooth. When cool
beat in three eggs, one at a time and beat the whole five minutes.
In dropping on the tin by spoonfuls pile as high and roughly as
possible. Bake in a steady hot oven until nicely brown. When cold
open and fill with custard or whipped cream. This makes one
dozen.
Filling for Cream Piijfs. — Two eggs, two or three spoonfuls of
corn starch, sugar and vanilla to taste, one quart of milk. Cook
till it thickens. Mrs. G. H. Hale.
Marguerites. — Make a boiled frosting flavored with vanilla, frost
square wafers, then sprinkle over with English walnuts chopped
fine, frost again, place on a board or tin and set in the oven a few
minutes. Mrs. W. A. Short.
SMALL CAKES AND COCKLES 149
English Banbury Cakes. — Make a Banbury filling- as follows:
One cup of seeded raisins, four figs, a piece of citron the size of an
English walnut, rind and juice of one lemon, and one cup of sugar.
Chop the fruit and lemon rind fine, then add the juice and sugar;
mix well. Make a good pastry, roll out thin and cut in rounds,
about four inches across. Place a small dessert spoonful of the
filling upon each round; wet the edges and fold over one side of the
paste and pinch the edges together. Prick the top with a fork and
bake about twenty minutes. The pastry may be cut into diamond
shape and the filling put on one piece and covered v^^ith another,
having moistened the edges, and just before putting in the oven they
may be brushed over with egg beaten up with sugar.
Chocolate Eclairs. — Make a paste as for cream puffs, drop on a
pan in oblongs about four and one-half inches long and two inches
apart. Bake in a rather quick oven till a delicate brown. As soon
as baked, ice with chocolate icing. When cold open on the side and
fill as cream puffs.
Icing. — Melt gradually, being- careful not to scorch, four table-
spoonfuls of grated chocolate, then stir in three tablespoonfuls of
milk or cream and one of water; mix well and add a scant cup of
sugar; boil about five minutes. Mrs. G. H. Hale.
PICKLES AND RELISHES.
' ' Cook, see all your sauces
Be sharp and poynant in the palate
That they may commend you.'"'
Note.~K\V pickles should be stirred frequently.
Pickled Pears. — To seven pounds of pears, steamed, take three
pounds of sug-ar (maple preferred), one quart of strong cider vinegar,
one pint of water, three cloves in each pear, cinnamon and allspice.
Mrs. Georg-e Sabin.
Pickled Sickle Pears. — Allow enough vineg-ar to cover the pears.
Make a syrup in proportion of one pint of good strong- vinegar to
three pounds of sugar, brown and maple, two ounces of ginger root,
a small bag of cloves, stick a clove in each pear. Cook in the syrup
until easily pierced with a fork. When finished, pour the syrup
over the pears. Mrs. Belding.
Pickled Plums. — Seven pounds of fruit, three pounds of sugar,
one pint of vineg-ar, spice if preferred. Miss Childs.
Pickled Blackberries. — Seven pounds of blackberries, three of
sug-ar; one pint of vinegar; cook all together until it boils, then
remove the berries and let the vinegar and sugar boil for half an
hour. Remove from the stove and pour over the berries.
Mrs. E. A. Webster.
Piccalilli. — Slice one peck of green tomatoes; put on them one
cup of salt and let stand over night; chop, and let them drain; put
on vinegar enough to cover and cook until soft. Chop six green
peppers and four onions; grate one cup of horse radish; put in, also,
two cups of sugar, one tablespoonful each of cloves, cinnamon and
allspice; cover with vinegar and let come to a boil.
Mrs. House.
PICKLES AND RELISHES /j/
Pickled Peaches. — Make a syrup of vinegar and sugar — one pint
of vinegar to three pounds of sugar— put one clove in each peach;
cook in the syrup until tender; place in air-tight jars; pour over
scalding syrup, and seal; add a little cinnamon and mace, if you
choose. Mrs. R. A. Delong.
Peach Mangoes. — Seven pounds of peaches, four pounds of sugar,
one-half ounce of green ginger root, one pint of vinegar, one teaspoon-
ful of ground cloves, two teaspoonfuls of allspice, one-half teaspoonful
of ground mace put in two bags for this quantity. Rub the fur off
from the peaches, halve them and remove the pit. Fill with equal
parts of grated horse radish, and light and dark mustard seed. Tie
firmly with a string. When the syrup boils put in a few at a time ;
be sure and not cook too much. Use peaches not too ripe. Draw off
the juice for two or three mornings and pour over hot.
Mrs. F. J. Seaver.
Cucumber Pickles, No. 1.— One gallon of water; one pint of
good vinegar ; one cup of molasses ; one-half cup of salt; a piece of
alum the size of a walnut. Gather the cucumbers in as large
quantities as possible ; wash and put them into the above ; when the
jar or tub is full scald the brine nine mornings in succession and
pour, while hot, over the cucumbers ; then put them into sharp vine-
gar, sweetened and spiced (spices put in bags ); add two or three
horse radish roots. Mrs. House.
Cucumber Pickles, No. 2.— Scald cucumbers for nine mornings
in a hot brine made fresh each day. Then take good vinegar, not too
strong, and a piece of alum, scald and pour over the cucumbers, letting
them remain in it three days. Then take enough of the best cider
vinegar to cover the pickles, season with mixed spices and sugar to
taste, also a piece of horse radish, and pour over the cucumbers
while hot. Cover the pickles with horse radish leaves.
Mrs. H. E. King.
Brine for Cucumbers.— Two pails of water ; six quarts of salt;
one pound of alum ; two ounces of saltpetre ; keep the cucumbers
under the brine with a weight. Mrs. J. P. Morse.
152 PICKLES AND RELISHES
Green Tomato Pickles. — Slice one peck of green tomatoes and
allow them to remain in salt and water twenty-four hours ; rinse in
clear water and drain; cook until tender in weak vinegar. Prepare
a liquid according to the following proportions: Two quarts of vine-
gar ; four pounds of sugar ; one cup of horse radish ; three table-
spoonfuls of cloves; three of cinnamon; one of pepper. Boil and pour
over the tomatoes. Mrs. O. P. Ames.
Cabbage Pickle.— Six quarts of chopped cabbage, nine large or
twelve small red peppers, one quart of small onions; chop all fine
and sprinkle w^ell with salt, let it stand four hours, then drain off
all liquor.
Dressing. — Three quarts of vinegar, one pound of sugar, one-
half cup of celery seed, one-fourth cup of white mustard seed, the
same of black mustard seed, one-half ounce of turmeric powder and a
small piece of alum. Let all boil in the vinegar and pour over the
cabbage hot. Mrs. Hawkins.
Pickled Onions. — Peel and put in strong brine for four days,
changing the brine twice. Then put the onions in cold milk and
w^ater and let come to a boil ; take out, wipe dry, put in a jar and
pour over hot vinegar to which has been added a little sugar, whole
mace, pepper and cloves. Mrs. Carr.
Ripe Cucumber Pickles. — Pare and slice lengthwise the cucum-
bers, put in an earthen dish, first a layer of cucumbers, then a thin
layer of salt, another of cucumber and salt, etc. Let stand twenty-
four hours. Pour off the brine, rinse and put on cold water. Let
stand another twenty-four hours. Then cook in vinegar and water
until clear. Take four pounds of sugar, part maple and part
granulated, to one quart of vinegar, add one ounce of cinnamon
broken in pieces, one-half ounce of whole cloves ( a few allspice if
you wish). Put all in a cheese cloth bag. Cook the cucumbers in
this a few minutes, then take out and cook the vinegar until it tastes
of the spices. Pour all over the cucumbers. Mrs. Ralph.
PICKLES AND RELISHES 153
Watermelon Pickle. — Take the thickest rinds you can get ; pare
off the green skin and cut out all the pink pulp. Put the rind to
soak in a brine of salt and water strong enough to bear an o^^^.
Let them lie in this brine three or four days ( or more if not conven-
ient to make up at once ). Then put them in fresh water for three or
four days, changing the water every day. Then weigh them and
boil in equal parts of vinegar and water until easily pierced with a
fork. Skim out on a platter to cool. Prepare a pickle of three-
quarters of a pound of sugar and a tea-cup of good strong vinegar
for every pound of the rinds. Then put in the rinds and boil until
they look clear. Skim them out and put in the jar in which they
are to remain. Put into the boiling vinegar a small handful of
whole allspice, half as much of whole cloves, two or three blades of
mace and a few sticks of cinnamon. Then turn the whole hot over
the rinds. Thev will be ready to use in two or three days.
Mrs. J. R. Flanders.
Oil Pickles. — Slice quite thin two dozen large size pickling
cucumbers, sprinkle with salt and let them stand over night. Pour
oft" all liquor and pour over them one cup of salad oil, one-half cup
of black mustard seed, three ounces of white mustard seed, one
ounce of celery seed and one quart of vinegar. No cooking. Stir
the pickles occasionally. Mrs. Hawkins.
Spanish Pickles.— Chop fine one peck of green tomatoes and four
large onions ; sprinkle well with one-half pint of salt. Let stand
twenty-four hours; then put in a colander; pour over cold water and
drain thoroughly. Chop fine one head of cabbage and three green
peppers and add to the above. Cook in vinegar until tender ; then
drain off all vinegar. Put one pint of molasses, one tablespoonful
of cinnamon, one-half tablespoonful of cloves, three-fourths table-
spoonful of allspice and two of grated horse radish into fresh vinegar;
cook all together and pour over the pickles while hot.
Mrs. E. W. Knowlton.
[11]
154 PICKLES AND RELISHES
Chow-Chow. — One quart each of small onions, cauliflower,
cucumbers, and small pieces of ripe cucumber, one large green
pepper. All except pepper to remain in salt and water over night.
In the morning drain and cook in weak vinegar, then put all in the
following dressing:
Dressijig. — One quart of vinegar, six tablespoonfuls of mustard,
one cup of sugar, one-half cup of flour, one-fourth ounce of turmeric
powder, the same of curry powder. Boil five minutes. If a less
pungent pickle is desired, omit the curry and use only three meas-
ures of mustard. Mrs. Hawkins.
Tomato Catsup, No. 1. — Boil until tender one peck of ripe toma-
toes. Strain and add one tablespoonful each of cinnamon, cloves,
mustard and salt, one teaspoonful of allspice, one pint of vinegar
and one cup of sugar. Boil gently until of the consistency of cream.
Bottle while hot. Mrs. John Law.
Tomato Catsup, No. 2. — Cook one-half bushel of tomatoes and
five or six onions until tender. Strain and add one quart of vinegar,
one small tea-cup of salt, two tablespoonfuls of cloves, one table-
poonsful each of allspice and black pepper, one-fourth teaspoonful
of cayenne pepper. Then boil until reduced one-half. Bottle when
cold. Miss Greeno.
Shirley Sauce. — One dozen ripe tomatoes, two large onions, two
large peppers, one tea-cup of vinegar, two tablespoonfuls of sugar,
one of salt ; chop the vegetables and boil one hour or more ; seal at
once. Mrs. S. C. Williamson.
Chili Sauce. — Thirty ripe tomatoes, five large onions, three green
peppers, three tablespoonfuls of sugar, three of salt, four cups of
vinegar; boil two and one-half hours. Mrs. Sweet.
Note. — Cinnamon and cloves may be added to the above.
PICKLES AND RELISHES 135
Cucumber Catsup. — Pare and remove the seeds from large green
cucumbers, let them remain in cold water for two or three hours.
Take them from the water and grate. Then drain the pulp thor-
oughl3^ — pressing out all the water. Turn the pulp into an earthen
dish and Season well with pepper and salt. Use a little red pepper
if liked. Add enough cider vinegar to cover; bottle and seal.
Mrs. Hawkins.
Tomato Butter. — Nine pounds of ripe tomatoes ; boil till thick ;
then add three pounds of white sugar, one pint of vinegar, a table-
spoonful each of allspice, cinnamon and cloves ; boil again until
thick, stirring often. Mrs. Clark Dickinson.
Spiced Currants. — Five quarts of currants ; one pint of vinegar ;
three pounds of sugar; one tablespoonful each of cloves, cinnamon
and allspice. Boil an hour or until quite thick.
Mrs. VV. H. King.
Spiced Gooseberries. — Seven pounds of gooseberries with the
blossoms removed ( the stems will not harm), five pounds of sugar,
one scant pint of vinegar, two tablespoonfuls of cinnamon, one of
cloves and one-fourth of allspice. Cook about two hours. Twelve
quarts of gooseberries make seven quarts of the relish.
Spiced Grapes. — Six pounds of fruit, four pounds of sugar, one-
half pint of vinegar, one teaspoonful each of ground mace, cloves,
allspice and cinnamon, one-half teaspoonful of ginger. Seed the
grapes as for preserves. Boil all together one hour.
Mrs. John Spann.
Cucumber Sauce. — Thirty good sized green cucumbers ; pare
and remove the seeds ; four onions chopped together, one small tea-
cup of salt ; drain twelve hours, then add one cup of white mustard
seed, one-third of a cup of pepper, vinegar to cover.
Miss Meeker.
PRESERVING, CANNING AND JELLIES.
'■'■Good housewife provides ere a sickness do come.
Of sundry good things in her home to have sonie^
Conserves of otanges, qimices and such,
With sirops that easeth the sickly so much.''''
Strawberry Preserves.— To one quart of strawberries, take one
pound of sugar, put on the stove and cook until the berries are cooked
through, skim out the berries, put into jars, have the jars a little
more than half full, cook the syrup until it will almost jelly when
cold. ( Try in a saucer ). Add the berries. Put the jars on their
sides to let the berries thoroughly mix with the syrup,
Mrs. Ralph.
Raspberry or Strawberry Jam. — For each pound of fruit allow a
pound of sugar. Mash the fruit in the kettle. Boil hard for fifteen
minutes; then add the sugar and boil five minutes.
Mrs. W. H. King.
Quinces. — Pare, quarter and core the fruit, taking out the hard
place around the core ; boil in clear water, or steam, until tender.
For one pound of fruit allow three-fourths of a pound of sugar, and
one pint of water for three pounds of sugar; when the S3^rup is boil-
ing hot put in the fruit, and cook very slowly ; equally good with
part sweet apples.
Preserved Pears.— To one pound of fruit allow one-half pound of
sugar, three-fourths cup of cold water. Let simmer slowly, say
several hours, until a golden brown, after which put in glass jars.
Chipped Pears. — Eight pounds of pared pears sliced vety thin,
eight pounds of sugar, one-fourth pound of preserved ginger cut into
small pieces, juice of three lemons, the yellow rind pared thin and
cut in tiny bits, and one pint of water. Boil slowly till thick.
Mrs. Hawkins.
PRESERVING. CANNING AND JELLIES 157
Pear Compote. — Seven pounds of pears, six pounds of sugar,
one-fourth ounce of g-inger root, juice and rind of four lemons (more if
you wish). Slice the pears very thin after paring, grate the rind of
the lemons and slice them very thin, bruise the ginger root, put all
together and boil slowly three or four hours or until thick.
Mrs. M. H. Bigelow.
Preserved Peaches. — ^Pare the peaches. For every pound of fruit
take three-fourths of a pound of sugar. Make a syrup with one cup
of water to each pound of sugar ; boil and skim. Add the peaches
and cook until they look clear and transparent. Fill the cans at
once. Preserved peaches are much better left whole, especially if
the flavor of the pits is liked. Mrs. Hawkins.
Cherries. — Allow one-half or three-quarters pound of sugar to
one of fruit. Make a syrup of one-half pint of water to three pounds
of sugar. Pit the cherries, leaving in a few stones to flavor the fruit.
Cook and seal as usual.
Preserved Apple and Ginger. — To one pound of chopped, sour
apples allow one pound of sugar ; to every two pounds of sugar,
two lemons and one-half ounce of ginger root. Chop the lemons,
grate the ginger root. Put all together and cook slowly two and one-
half hours. Mrs. Hawkins.
Grape Preserves. — Press the pulp from the skins ; put the pulps
in a preserving kettle and boil them a few moments, then strain
through a colander to separate the seeds — add the pulp to the skins
and weigh ; allow three-fourths of a pound of sugar to one pound of
fruit. Cook slowly from one- half to three-fourths of an hour.
Preserved Plums. — Preserve plums the same as peaches.
Remove the skin from them or not; if left on it is likely to crack open
and come off if boiled too long. To prevent this, in a ineasure, prick
the plums in several places with a fork before cooking.
Mrs. Belding.
IS8 PRESERVING, CANNING AND J E LUES
Pineapple. — Grate or chop the pineapples iine. For each
pound of fruit add three-fourths of a pound of sug-ar. Boil ten
minutes and then can. This is nice for sherbet or punch.
Mrs. McClary.
Mock Pineapple. — Take partially ripe watermelons, pare and cut
in small squares and steam until tender. Make a rich syrup of white
sugar, and put in enough fresh or canned pineapple for flavoring,
simmer ten minutes, then add the watermelon and simmer fifteen
minutes more. Can while hot. Mrs. Nellie Graham.
Currants and Fruit. — Six pounds each of currants and sugar,
three large oranges, one and one-half pounds of raisins. Mash the
currants and cook slowly one-half hour, then add the juice, pulp and
finally the chopped rind of oranges and cook one hour; then add the
raisins which have been seeded and chopped fine. Then cook one-
half hour. Now add the sugar, stirring well, and cook one-half hour,
making two and one-half hours in all. Mrs. Hawkins.
Cold Strawberries. — Pick over firm, fresh berries, rinse and drain
well. To three cups of berries take two of sugar ; put into a large
earthen bowl ; mix well and put into the refrigerator until morning ;
then stir well, but not deep. Take off all bubbles ; put into cans ;
press out the air ( it will take a long while ), seal, wipe off the can
and at once roll in two or three thicknesses of paper so no light will
touch the fruit. Put in a dark cellar. Mrs. McClary.
To Can Raspberries. — Make a syrup in the proportion of one and
one-half pounds of sugar to one quart of water; let it boil hard
twenty-five minutes, then skim and let the syrup cool. Fill the cans
with fresh garden berries, then add syrup to cover the fruit, put on
the covers without rubbers and fasten; place the cans on a rack in a
wash boiler ; fill with water to within two inches of the top and let
boil one minute. Take the cans from the water, take off the covers
PRESERVING, CANNING AND JELLIES 159
and add more hot syrup if needed, put on the rubbers and covers
and the next day store them in a cool dry place. All fruits may be
canned in the same way, but for acid fruits like plums use two
pounds of sug-ar to one quart of water and cook longer.
Mrs. Hawkins.
Cold Raspberry. — Put the berries in a new tin or earthen disii
and jam with a potato masher ; add one pound of sugar for each of
fruit; stir thoroughly, and put into cold cans; seal tight. Will keep
two years as fresh as when canned. Mrs. McClarj^
Canned Peaches. — Pare and place them on a plate in the steamer
over boiling water, keeping them tightly covered; steam till the}^ can
be easily pierced with a fork ; put them into heated cans, keeping
the cans in hot water until sealed ; make a syrup in the proportion
of one pint of water to each pound and a half of sugar, and allowing
three-quarters of a pound of sugar to each of fruit. Pour over the
fruit the hot syrup and seal. Pears put up the same way allowing
but one-half pound of sugar for each of fruit. Mrs. McClary.
Gooseberries or Currants. — Four pounds of fruit, three of sugar,
one pint of water; cook until they commence to break. This quantity
will fill four pint cans. Mrs. George Sabin.
Currants, Cold. — To one pound of fruit allow one of sugar. Mash
the currants, stir in the sugar thoroughly and let stand over night ;
in the morning put into cold glass cans, fill to overflowing-, put on
the rubbers and seal.
Baked Apple Sauce. — One cup of sugar and one quart of apples
pared and cut in quarters. Bake in a stone jar in the oven one and
one-half or two hours. Mrs. McClary.
Canned Apple Sauce. — In the fall take ripe apples, pare, core
and cook to a pulp ; while hot fill the cans full — shaking the cans to
settle the apple ; seal when hot. For pies in the winter.
i6o PRESERVING, CANNING AND JELLIES
To Can Tomatoes, No. 1. — Pare firm medium-sized tomatoes
cold, then place them in a colander, cover and place over a kettle of
boiling water, do not let it touch the water, steam until thoroughly
heated,. perhaps fifteen or twenty minutes. Have some sliced toma-
toes cooking. Put the whole tomatoes in hot jars and fill with the
strained juice from the cooked tomatoes. Seal.
To Can Tomatoes, No. 2.— Scald the tomatoes ; peal and slice ;
put in a porcelain ketttle and boil thirty minutes or longer ( some
prefer them only well heated, others like most of the wattr evapor-
ated ). Put them boiling hot into the jars ; put on the rubbers and
lids and fasten, and when cold keep in a dry, dark closet.
Canned Corn. — Select fresh corn, shave one layer from the ear
and then press out the rest of the pulp with the knife; fill the cans
with the corn, packing it solidly ( cob may be used for this) to break
any air bubbles ; fill the cans so the milk will flow over the tops ;
put on the rubbers and lids — not screwing- perfectly tight. Put a
rack in the bottom of a wash boiler, put in the cans and pour in
sufficient cold water to nearly cover. Put on the cover of the boiler
and boil steadily for three hours. Then remove the cans and tighten
the covers and when perfectly cold put in a dark dry place.
Excellent Recipe for Currant Jelly, No. 1.— Coddle the currants,
squeeze out the juice and put it into the preserving kettle. Boil
briskly, take off the scum, add the sifted sugar and stir till it is
melted. Instantly it is melted put it in the pots and set it to cool.
You must not boil it a minute after the sugar is melted or 3^ou spoil
the color and flavor. To every pint of juice put a pound of sugar
and not one scrap over or your jelly will be spoiled.
Mrs. Roosevelt (President's mother).
Currant Jelly, No. 2. — To one heaping quart of fruit put a small
half cup of water. Put the fruit in a preserving kettle and cook to
a pulp ; then put in a bag and drain — do not squeeze. To each pint
of juice allow one pound of sugar. Cook from three to eight minutes.
Mrs. Jane Jones.
PRESER\'ING, CANNING AND JELLIES i6i
Currant Jelly, No. 3. — Use when the}^ first ripen ; jam them and
drain through a bag twice without squeezing; allow a pound of sugar
for a pound of juice; when the juice boils put in the sugar and let it
thicken; then pour into glasses. Mrs. R. D. Huntington.
Spiced Jelly.— To one quart of currant jelly add one teaspoonful
of cinnamon and one-half teaspoonful of cloves.
Grape Jelly.— Take grapes before they are thoroughly ripe, put
them in a porcelain kettle and mash with a spoon ; when soft put in
a bag and press out the juice. Allow a pound of sugar to a pint of
juice ; boil the juice twenty minutes ; put in the sugar and stir till
dissolved and boil a moment. If the fruit is over ripe it will never
be a firm jelly. It is difficult to make jelly of some grapes but sour
apple juice added will make the jelly firmer. Mrs. Hawkins.
Crab Apple Jelly. — Remove the stems and blossoms from the
fruit ; cut in two and put in a porcelain kettle with water to nearly
cover ; cook until soft; put in a flannel bag and drain ; for each pint
of juice allow one pound of sugar ; boil the juice ten or fifteen
minutes; skim thoroughly; heat the sugar in the oven and add to the
juice, then let it just come to a boil and strain into glasses.
Mrs. Brennan.
Note. — Transcendent apple makes the best jelly.
Other Jellies.— Jellies can be made from quinces, peaches and
plums by following the directions for crab apple jelly.
Marmalade.— Cut up peaches, crab apples or quinces without
paring, cover with water and boil until tender ; rub through a sieve
and to every pint of pulp add one pint of sugar ; boil two hours,
stirring often.
1 62 PRESERVING. CANNING AND JELLIES
Crab Apple Marmalade. — Partly peal the apples, then quarter
and core them. Use one pound of sugar to a pound of fruit and let
stand together over night. In the morning put on the stove and let
come to a boil ; then set back and let it simmer for three hours, stir-
ring occasionally. To every eight or ten pounds of fruit add, when
you put on the stove, two cut-up lemons. Take the crab apples
when the}^ are first ripe and juicy. Mrs. W. H. King.
Orange Marmalade, No, 1. — Six oranges and three lemons sliced
very thin. Add one quart of water to each pound of fruit and set
away for a day in an earthen bowl or jar; then cook till tender and
weigh, and allow to each pound one pound of sugar. Boil slowly
until it thickens. Makes about twelve glasses.
Mrs. Hawkins.
Orange Marmalade, No. 2. — Take thin skinned oranges, take
out the pulp with a teaspoon and add it to the peel chopped very fine.
A pound of sugar to each orange, a quart of water to every two
oranges, one lemon added to every four oranges. Put the water on
after the fruit is chopped and let it stand thirty-six hours. Then put
on the stove and let boil ( not too hard ) an hour, then add the sugar
and cook until the juice begins to jell when tried on a cold saucer.
If the oranges are sweet do not hesitate to use more lemons.
Mrs. E. W. Knowlton.
Orange Marmalade No. 3. — Two bitter oranges, two sweet
oranges, two lemons. Slice the fruit very thin, add three pounds of
water to each pound of fruit. Let stand ( in earthen or porcelain
ware ) twenty hours. Boil one hour ( uncovered ). Let cool, then
weigh the mixture and to each pound add three-fourths of a quart of
sugar. Boil one hour, then pour into glasses. Fills about twelve.
Mrs. Ransom.
PRESERVING, CANNING AND JELLIES 163
Sugared Orange Peel.— Cut the peel into narrow strips with
scissors. Boil in plenty of water, till tender, changing the water
after the first ten minutes. Drain as dry as possible. Make a
syrup of one and one-half cups of sugar and three-fourths cup of
water. Put in the peel and cook slowly until the syrup is absorbed.
Spread on a flat dish and sprinkle over it a handful or two of pow-
dered sugar. Mrs. Shaw.
Candied Orange Peel.— Soak the peel of the oranges over night
in salt and water, one-half teaspoonful of salt to one quart of water.
Drain this brine off and put on fresh water enough to rinse the peel.
Cut the peel into narrow strips and boil in three waters until tender.
After draining off the last water, boil in a syrup made of the same
amount of sugar as fruit. When the peel has entirely absorbed this
syrup it will be crystalized and ready to eat.
Mrs. Wallace C. Short.
Frosted Fruit. — Dip the fruit in the beaten whites of eggs ; then
in pulverized sugar ; put white paper in tins and lay on the fruit to
dry in a very cool oven. Mrs. R. D. Huntington.
Note. — In canning fruit use the extra juice that cannot be put
into the jars to make a jelly. Add enough dissolved gelatine to the
juice to make it mould when cold ; serve it with whipped cream and
you have a delicious dessert.
COFFEE, TEA AND OTHER BEVERAGES.
'■'■Though we eat little flesh and drink no wine.
Yet leVs be merry: zve'll have tea and toast. "
Coffee.— Allow a heaping tablespoonful to each person and one
extra; use half of one egg for six persons, and mix it with the
coffee; then moisten thoroughly with cold water; just fifteen minutes
before it is to be served pour on boiling water, allowing a coffee-
cupful for each person and one extra ; let it boil about five minutes,
stirring it when the coffee rises to the top ; place on the back of the
stove to settle or add a tablespoonful of cold water.
Mrs. S. S. Whittelsey.
Another Way. — Prepare the coffee and Qgg as above, put the
mixture into cold water in a tightly covered vessel, and boil five
minutes, or have a pot or can that fits into the tea kettle, and steam,
keeping the water in the tea kettle boiling all the time. Two-
thirds Java and one-third Mocha makes a nice flavored coffee.
Coffee for One Hundred. — Take three pounds of coffee ; beat in
six eggs, with their shells ; put in first enough cold water to mix
well; then pour over boiling water; cover tight. Mrs. Gallnow.
Tea. — For moderate strength use one teaspoonful to half a pint
of water ; pour on boiling water, leaving the pot standing where it
will be at the boiling point yet will not boil, for from three to five
minutes, keeping tightly covered.
Note. — To have first class tea, you must have freshly boiled
water.
Iced Tea. — Make tea by recipe already given. Strain into an
earthen pitcher and when cool set in an ice chest until wanted for
use. To serve, put two lumps of sugar with cracked ice and a slice
of lemon into a glass and fill with cold tea.
COFFEE, TEA AND OTHER BEVERAGES 165
Iced Drinks. — Mid-summer brings compensation for heat in the
many iced drinks which can be prepared from fresh fruits. The
simplest of these are prepared by crushing- the fruit, adding suffi-
cient sugar to sweeten and, after a few hours' maceration, pressing
ofiF the clear juice. This, before serving, is mixed with an equal
amount of ice water. A small amount of lemon juice — about one
tablespoonful to the pint — will intensify and improve the flavor of all
fruit while a well made lemonade used in some, such as pineapple,
strawberry, raspberry and currant, in place of iced water, makes an
agreeable drink. For those who desire iced beverages at meals,
cocoa, tea or coffee may be used. The cocoa should be made with
boiling water, sweetened and cooked for a few minutes, then chilled
and served with cream, whipped or plain. Coffee should be clear
and freshly prepared before icing, and it is usual to sweeten it
slightly before cooling. Tea is steeped and strained in the orthodox
manner; some prefer to serve it hot and of unusual strength, pouring
it into glasses filled with cracked or crushed ice, thus chilling it
instantly.
Chocolate, No. 1. — One square of W. Baker's chocolate grated,^
stir with this two teaspoonfuls of sugar and one tablespoonful of cold
water, add one-half pint of boiling water and boil five minutes.
Scald one-half pint of milk and add to the chocolate the last moment
before serving. Add one small spoon of whipped cream to each cup
just before it is served. For fifty medium sized cups one pound of
chocolate is required, with one and one-half cups of sugar, four
quarts of water, the same of milk and one pint of cream.
Mrs. McClary.
Chocolate, No. 2. — A famous Washington recipe. — Break up the
chocolate and place in a warm spot to melt; put in a farina kettle
and pour on boiling milk; stir while pouring in the milk and stir
constantly while cooking; let it boil some minutes and serve with
whipped cream.
i66 COFFEE, TEA AND OTHER BEVERAGES
Raspberry Shrub. — Cover the berries with vinegar and let them
stand over night in an earthen bowl. Then mash them a little and
strain through a bag. To every pint of juice add one piound of white
sugar. Boil twenty minutes and bottle when cool. When served
add the juice of one lemon to one quart of the prepared shrub.
Mrs. McClary.
Blackcap Shrub. — Made the same as raspberry
Soda Cream.— Two and one-half pounds of white sugar, two
ounces of tartaric acid^both dissolved in one quart of hot water;
when cold add the beaten whites of three eggs, stirring well; jflavor
to taste; bottle for use. Put two tablespoonfuls of this into a glass
of cold water and stir in one-fourth teaspoonful of soda.
Mrs. Willard.
Lemonade.— Good lemonade can be made with half a pint of
lemon juice, three pints of water, and a generous pint of sugar.
Strain ; water and sugar may be boiled iiv*e minutes before adding
to the juice.
Orangeade. — Oranges with lemons in the proportion of one and
one-half cups of orange juice to one of lemon. Water and sugar to
taste.
Punch. — For fifty punch glasses take four quarts of water and
the strained juice of two dozen lemons and three oranges, one quart
can of chopped pineapple, one pint bottle of stoneless cherries. Add
the peel of the three oranges chopped fine. Sweeten to taste. If
desired add one pint of raspberry shrub.
Mrs. S. T. Carpenter.
COFFEE, TEA AND OTHER BEVERAGES 167
Fruit Punch.— The juice of eighteen lemons, one quart can of
pineapple ; put it tog-ether with two cups of sugar and let it stand
one-half day. Then dilute with water and sweeten to taste. Strain
and add whole grapes, sliced bananas and a few small pieces of
lemon. If red color is liked use one can of strawberries or rasp-
berries. Mrs. E. G. Mason.
Unfermented Wine. — Three pounds of grapes, two of white sugar,
three quarts of water ; scald the grapes and water slowly; then
mash and strain ; add the sugar ; boil and seal as for canned fruit.
Mrs. Dwight Dickinson.
Grape Juice. — One peck of Concord grapes taken from the stems
and cooked in three quarts of water. When tender strain through a
jelly bag, being careful not to press any of the pulp through with th"e
juice. Add two-thirds of a cup of sugar to each quart of juice. Let
it come to a boil. Skim carefully and can or put in bottles, sealing
air tight. Mrs. McClary.
CHAFING DISH.
''The frivolous work of polished idletiess.'"
Kromanskies.— A Russian standby, are becoming a part of the
bill of fare in many American households. They are particularly
nice for luncheon or for Sunday night tea. For the latter they may be
prepared the day before and tried in the chafing dish when wanted.
To make them cut bacon into very thin regular slices and place on
each a little finely minced cold meat of any kind, having seasoned
with salt and paprika ; add also a bit of cream. Roll each lightly.
Place them on the ice. Fry a golden brown. Use skewers with
kromanskies. Mrs. Richardson.
Chicken with Mushrooms. — One good sized chicken boiled, cut
into dice, one can of mushrooms, two tablespoonfuls of butter, one
tablespoonful of flour, one-half pint of cream, one gill of chicken
broth, the yolks of two eggs, salt and pepper. Make sauce of the
flour, butter, cream and broth, add the chicken, cook three minutes,
add the mushrooms and cook two minutes longer. Add the beaten
eggs very slowly, stirring all the while. Mrs. John Cantwell.
Creamed Chicken. — One pint of minced chicken, one pint of
sweet milk, one tablespoonful of butter, one tablespoonful of flour,
season with salt and pepper. Place the butter in the pan and allow
it to melt. Rub the flour into the melted butter and add the milk.
Stir constantly until the milk comes to the boiling point. Add the
chicken, continue stirring, allowing the chicken to boil three or four
minutes. Serve immediately on crisp crackers or toast.
Mrs. L. F. Hodge.
Chicken Wiggle.— One can of chicken — a coffee-cupful — one
coffee-cupful of cream, one coffee-cupful of milk, yolks of three hard
boiled eggs, (put through a potato ricer), one heaping tablespoonful of
CHAFING DISH 169
flour, one-half cofl^ee-cupful of French peas, one-eighth pound of
butter. Place the butter in the chafing- dish with the chicken and let
them heat thoroughly together. Mix the eggs and flour until smooth
with a little milk. Add to the chafing dish milk and cream, then
the thickening and the peas just before serving. Salt and pepper to
taste. Serve on toast. Litz Dustin.
Shrimps a la Newberg. — Pick over carefully one can of shrimps.
Melt four tablespoonfuls of butter, add one tablespoonful of flour and
stir until smooth. Add one-quarter of a cupful of cream and the
shrimps, and stir very gently until heated. Add the beaten yolks of
two eggs gradually, stirring all the while. Salt and pepper to
taste. Jessie Marshall.
Panned Oysters. — Place oysters in the dish with a tablespoonful
of butter and a little salt. Cover closely and light the lamp. Stir
occasionally and w^hen the oysters are plump and the gills curled
they are ready to serve. One-half cup of thick sweet cream may be
poured over them if desired before taking up. E. McClary.
Lobster. — Melt four tablespoonfuls of butter, add three table-
spoonfuls of flour and a liberal seasoning of salt and pepper. Pour
in one and a half cups of milk and stir till creamy, then add one
cup of lobster meat and one cup of canned peas from which every
drop of liquor has been drained. Bring just to the boiling point,
then serve. Shrimps may be used instead of lobster if one likes
their flavor.
Creamed Lobster.— Melt three tablespoonfuls of butter, add four
tablespoonfuls of flour, and pour in one and a half cups of milk.
Season with salt and paprika. Stir with a wire whisk till the
sauce is creamy, then add one pound of lobster meat and two tea-
spoonfuls of lemon juice. Serve with sandwiches of graham or
brown bread.
ri2i
ijo CHAFING DISH
Scrambled Eggs. — Beat five eggs till slightlj^ blended, add a
dust of white pepper, half a teaspoonful of salt and half a cup of
milk. Melt two tablespoonfuls of butter in the chafing dish, pour
in the ^^^ mixture and cook till it is creamy, scraping it from the
bottom of the pan as it becomes thick. Scrambled eggs are nice
accompanied by saltine wafers.
To Make a Good " Rabbit ".—Use a chafing dish. In the
upper pan put enough milk — I don't know just how much — half a
cup or a little more. Put in about two pounds of cheese cut up fine
or mashed with a fork. Put in butter depending on the richness of
the cheese, say butter the size of an ordinary hen's ^^^, set up
machine, with hot water for a starter in the bottom pan and set
flame agoing. Turn over the cheese occasionally, only do not stir.
In a glass or other dish as seems necessary, mix up red pepper,
mustard and any other seasoning that you may want. In another
dish beat up one or two eggs, depending on how much of the stuff
you are making. When the cheese is all melted ( this is a critical
point ) put in the seasoning and mix. Put in the ^^^ and beat
well. If there seems to be too little milk in the solution, put in a
little before the ^^^ is added and allow to become heated. When the
^^^ has been beaten well into the mess, cover and allow to thicken,
stirring occasionally. N. F. McClar3^
Tomato Fricassee. — One-half quart can of tomatoes, one heaping
tablespoonful of butter, salt and pepper to season very highly, and
one pinch of soda. Simmer fifteen minutes, add three well beaten
eggs and take from the fire the moment it begins to thicken. Pour
over toast. Jessie Marshall.
Tomatoes and Rice. — Put into a chafing dish a half cupful of
tomatoes, add a bay leaf, a few drops of onion juice, pepper and
salt to taste. Let them cook until tender, then remove the bay leaf
and stir in as much boiled rice as can be well coated and moistened
with the tomatoes. Serve with cracker biscuits.
CHAFING DISH 171
Italian Spaghetti. — Fill the pan with enough salted water to cover
the spag-hetti. Bend the sticks into the water slowly so as not to
break them. Cook until tender — about twenty minutes. Serve on
hot plates and cover v^ith Italian sauce and grated Parmesan cheese.
Sauce. — One cup of tomato soup, butter the size of a walnut, one
eup of chopped olives, three or four chopped mushrooms, paprika,
cayenne, salt, to taste. The sauce is improved by being made
few hours before using. S. H. B. Clark.
Fudge. — Two cups of granulated sugar, piece of butter one-half
the size of a walnut, one-half cup of water, one-half cup of sweet
cream, one square of Baker's chocolate. Place the butter, water
and chocolate in the chafing dish. Allow it to boil, stirring only
when necessary to prevent burning. As soon as a few drops of the
mixture will form a soft ball in cold water add the cream and boil
until the same degree of consistency is again reached. Remove the
pan and allow the candy to cool thoroughly. Flavor with vanilla
and stir vigorously until the candy is set. Pour on buttered pan
which is not more than six inches square, as the fudge is delicious
when thick. Nuts may be added soon after the stirring is begun if
desired. Mrs. L. F. Hodge.
CANDY.
'■'■ Come, give us a taste of your quality.'"'
Fondant. — Put two cups of granulated sugar and one of hot water
(pinch of cream tartar if you wish) in a sauce pan on the fire and
stir rantil the sugar is dissolved, not a moment longer. Watch while
boiling, carefully wiping off the crystals which form on the sides of
the pan, with a cloth wet in cold water, as these crystals dropping
into the syrup will cause it to granulate when cooling; remove any
scum which may appear. When it has boiled about ten minutes
begin to test it. Chill the fingers in ice water, then dip them
quickly in the syrup and back in the water. When the syrup picked
up with the fingers forms a soft ball, pour it out on a greased
platter (do not scrape out the sauce pan). When nearly cool begin
to stir it with a fork or wooden paddle; stir continuously and rapidly
until it is white and creamy; when too stiff to stir, knead till soft
and smooth. This fondant forms the base of many candies.
Nut Candy. — One cup of sweet cream; two cups of maple sugar,
melted together; boil until it begins to grain, avoiding much stirring;
put butternut meats in a tin and pour over them the syrup; cut in
squares. Mrs. Pitman.
Chocolate Caramels. — One cup of grated chocolate, one cup of
molasses, one cup of brovi^n sugar, one cup of milk, a piece of butter
the size of an ^^^. Put the ingredients in a kettle, adding one table-
spoonful of glycerine, and boil fast. When nearly done, add the
chocolate; test by dropping into cold water, and pour into buttered
pans. When cool make into blocks with the back ofJ[a knife.
Hoarhound Candy.— Steep one tablespoon of hoarhound in a half
cup of water, strain and add one pint of sugar and one tablespoon
of vinegar. Boil without stirring, and when brittle pour into
buttered pans. Mark off into squares while warm.
CANDY 173
Stuffed Dates. — Remove the stone from the date, place a half
walnut meat within the fruit, press tightly together, and roll in
granulated sugar. Mrs. N. Porter.
Note. — Preserved ginger in place of walnut meats is delicious.
Pinoche. — One large cup of milk to one pound of coffee C. sugar,
a piece of butter the size of a walnut. Boil until it will mould into a
soft ball when tried in water. Just before taking from the fire stir
in half a pound of chopped English walnuts and stir briskly until it
begins to thicken; pour in buttered pan. Anna Lincoln.
Fudge. — One cup of milk, two cups of sugar, one-fourth cake of
Baker's chocolate, butter the size of a walnut. Cook over a hot fire.
When it becomes a soft ball, add one teaspoon of vanilla, and stir
briskly. Just before pouring on a platter add chopped walnuts,
when almost cold cut into small squares. Katharine L. King.
Vassar Fudge. — Put into a sauce pan four tumblers of sugar,
two of milk. Grate into this one-half cake of chocolate, and add a
piece of butter the size of a walnut. Cook over a hot fire and stir
constantly. When it becomes a soft ball, add about one-half tea-
spoon of vanilla, and remove from the stove. Stir until it becomes
like thick cream. Pour on a large piece of white paper; when
almost cold and before it becomes hardened, cut into small squares
and put into dishes for serving. Gertrude L. Chesley.
College Candy. — Two cups of maple or brown sugar, one-third
of a cup of sweet cream, one-half pound of English walnuts. Boil
the sugar and cream until it forms a ball when dropped in water,
stirring constantly. Remove from the stove and add the walnuts
chopped fine; stir until the mixture begins to whiten, turn into pans
and when cold cut into squares. E. McClary.
Peanut Candy. — Two cups of white sugar, one cup of vinegar,
two quarts of peanuts; let the sugar and vinegar boil until hard,
testing by dropping into cold water; flavor a little with vanilla and
add the peanuts; pour into flat tins, and just before hardenuig cut
into squares. Mary E. Parmelee.
174- CANDY
Macaroons. — Blanch one-half pound of almonds; when dry pound
them fine; beat the whites of three egg-s to a stiff froth; add one-half
pound of white sugar and the almonds; flavor with extract of bitter
almonds; drop a small teaspoonful in a place on buttered paper;
sift sugar over them and bake slowly half or three-quarters of an
hour. Mrs. R. D . Huntington.
Cream Candy. — Three cups of sugar, one-half cup of water, one
tablespoonful of vinegar; boil fifteen minutes.
Mrs. George Sabin.
Chocolate Creams. — Shape the fondant into balls and have the
chocolate melted over steam. To cover the balls lay them, one at a
time, upon a silver fork and pour over them the melted chocolate
with a teaspoon and place the balls upon oil paper.
Mrs. John Lincoln.
Peanut Brittle.— Three cups of granulated sugar, one cup of
crushed peanuts. Put the sugar in a frying pan and heat gradually,
stirring constantl^s until the sugar is all melted. Do not let it
scorch. Have your tins buttered. Stir the peanuts into the melted
sugar and pour in tins. Other nuts may be used.
Mrs. A. H. Proctor.
Kisses. — ^Beat the whites of four eggs to a very stiif froth; stir in
half a pound of powdered sugar; flavor with rose or lemon; continue
to beat until very light; spread white paper over a board half an
inch thick; drop the mixture by spoonfuls on the paper, having them
one inch apart; place in the oven, watching carefully until they
have a golden tint; lift from the paper with a thin knife blade and
stick them together at the base by twos. Mrs. Munger.
Peppermint Drops.— One cup of sugar, a very little water, boil
until it hairs. Remove from the stove, add a pinch of cream tartar
and three drops of oil of peppermint, stir until the mixture begins to
whiten. Drop with a spoon on buttered paper. Wintergreen oil
may be used instead of the peppermint and cochineal may be used
to color them pink. E. McClary.
CANDY 175
Molasses Candy, No. 1. — One cup of New Orleans molasses, one-
half cup of white sugar; boil until it cracks in water, then add one-
half teaspoonful of soda; pour on a buttered tin or marble ; pull as
soon as it is cool enough until hard. L. V. Hubbard.
Molasses Candy, No. 2. — Two cups of molasses, one cup of
sugar, a piece of butter the size of an &gg, one tablespoon of
glycerine. Boil twenty or thirty minutes until brittle. Stir in one-
half teaspoonful of soda, and pour on a large platter. When cool
enough, pull on a hook until white. Draw into sticks and cut with
shears. Mary E. Parmelee.
Molasses Candy, No. 3.— Two cups of New Orleans molasses,
one cup of sugar, four tablespoons of vinegar, butter the size of a
small Q^^. Boil until when dropped in cold water you can pull it.
Pour on buttered platters, and let stand until you can handle it, not
until too cool. Miss Cahill.
French Cream. — Break in a bowl the white of one or more eggs;
add an equal quantity of cold water. Then stir in confectioner's
sugar until it is stiif enough to mould into shape with the fingers.
Flavor to taste.
Chocolate Creams. — Mould French cream into small cone-shaped
balls. Let them harden several hours and then cover with melted
chocolate.
Fig Candy. — To half a pound of fondant add one-fourth of a pound
of figs chopped fine, roll the mixture out on a board into a flat cake
cut into oblong pieces and dust with confectioner's sugar or cover
with melted chocolate. If liked, raisins may be substituted for the
figs. E. McClary.
Walnut Creams. — Make a ball of French cream about the size of
a walnut and place a half nut meat upon either side of the ball,
pressing it into the cream. Other nut creams may be made by chop-
ping the meats fine and working into French cream, and cutting
into bars.
176 CANDY
Butter Taffy. — Take two heaping cups of sugar, and of water
only one, and put them in a kettle on the fire; of molasses half a
cup, and — before you take it up — all the butter the family can spare.
Now you stir it, and you mix it, and you watch it all the time, and
j^ou boil the whole concoction till it hairs. Then you tr3^ it on a
plate (it will surely be first rate), and you pour it into pans and cut
it into squares.
Salted Almonds.— Shell the nuts and pour boiling water over
them; let them stand in the water a minute or two, and then throw
them into cold water, and rub between the hands. To every cupful
add one even tablespoon of melted butter or olive oil and let stand
a while. Sprinkle with a level teaspoon of salt. Place in a moder-
ately hot oven and bake until brown, stirring occasionally. Peanuts
ma3^ be salted in the same way. E. McClar3\
Salted Peanuts. — Select raw peanuts. Blanch hy pouring over
them boiling water. Heat lard enough to cover the peanuts nicelj',
the same as for frying doughnuts. Put the peanuts in and let them
cook, stirring constantly, until they are as brown as you wish.
Remove and let drain in a sieve, then put them on several brown
papers until all the lard is absorbed. When this is done, salt to
taste. Mrs. A. H. Proctor.
FOR THE SICK.
" Simple Diet is best; for- many dishes bring many diseases. "
Sleeplessness.— This may be relieved by laying a cold wet cloth
on the back of the neck, with a dry cloth outside.
Beef Tea, No. 1. — Take a pound of the juicy round of beef steak;
cut into thin strips an inch long-; put into a sauce pan, and first
cover with cold water; set over the stove where it will warm grad-
ually; when it comes to a boil let it boil five minutes; pour ofiF, and
put in salt. Mrs. M. K. Wead.
Beef Tea, No. 2.— Cut up the beef in small pieces, place in a
bottle or glass can; set in a kettle of cold water and cook slowly
until the juice of the meat is extracted. Add salt after it is done.
Mrs. McClary.
Chicken Jelly.— Half a raw chicken pounded with a mallet to
break the bones; put in about a quart of warm water; let it simmer
in a covered vessel until the meat is in rags and the liquid reduced
one-half; strain through a coarse cloth, return to the fire, and season
to taste; simmer live minutes longer; when cool skim the oil from the
top. Keep on ice.
Indian Meal Gruel.— Stir two tablespoonfuls of the meal to a
smooth paste with cold water and put into one pint of boiling water.
Let this boil for one-half hour, stirring often as it burns easily; if
too thick add a little water. Season to taste.
Farina Gruel. — Add one saltspoonful of salt to one cupful of
boiling water; when boiling sprinkle in one teaspoonful of farina;
cook for ten minutes; add one cupful of milk, cook five minutes and
serve.
178 FOR THE SICK
Sago Gruel. — A heaping tablespoonful of sago, washed in several
slightly warm waters; put this into a coffeecup of water; when
boiled up clear put in half a teacup of milk; as soon as scalded take
off, and add one or two tablespoonfuls of thin cream; salt to taste.
Mrs. M. K. Wead.
Oat Meal Blanc Mange. — Cook to a jelly; strain through a fine
sieve, and mould; salt while cooking. Mrs. C. B. Beardsley.
Mutton Broth. — One pound of lean mutton or lamb, cut small;
one quart of cold water; a small tablespoonful of rice, soaked in a
little warm water; add a little milk if preferred; salt and pepper to
taste.
Corn Tea. — Brown and pound in a mortar one cup of sweet dry
corn; pour on two cups of boiling water, and steep fifteen minutes.
This is light and nutritious, and can be taken when the patient is
very weak.
Toast Water. — Slices of bread dried thoroughly and nicely
browned; pour over enough boiling water to cover them; let them
steep until cold, keeping closely covered; strain, and sweeten to
taste; put a piece of ice in a glassful.
Hot Milk is both nourishing and stimulating, when one is
weary it is more easily digested than cold milk. Should be taken
slowly in sips.
For Indigestion. — Sprinkle cayenne pepper over food.
Flaxseed Lemonade.— Four tablespoonfuls of flaxseed, one quart
of boiling water, let remain in a covered dish three hours. When'
cold add the juice of two lemons and sweeten to taste. Take ice cold.
This makes a soothing drink in throat and lung troubles.
FOR THE SICK 179
Kumyss. — Put into a self-sealing- pint bottle one tablespoon of
sug-ar, and one-sixth of a Fleischman's yeast cake; fill the bottle to
within three inches of the top with new milk and seal. Let it
remain in a warm place nine hours— shaking frequently, at least
once an hour. Then let it stand in a cold place for three hours,
when it will be ready for use. An excellent and nourishing drink.
Mrs. J. S. Phillips.
Cough Mixture, No. 1. — Two ounces of flaxseed, one-fourth pound
of rock candy, one cup of sugar, three cents worth of hoarhound, one
stick of black licorice, two lemons boiled whole, cut and squeezed
after boiling; one quart of water. Simmer all except the sugar and
licorice for two hours — then strain, pressing the juice from the
lemons; add the sugar and licorice and stir over the fire until the
licorice is dissolved. L. C. Wead.
Cough Mixture, No. 2.— Make a syrup of one pound of white
sugar and one pint of water; dissolve two ounces of licorice ball in
one pint of water; one-fourth ounce of opium in eight ounces of
alcohol; let it stand over night; one ounce of anise oil in two ounces
of alcohol; one-half ounce of pulverized blood root steeped in one pint
of water and strained; mix the ingredients; take one-half teaspoonful
as often as the case may require. Mrs. Gurley.
Cough Syrup. — One ounce each of licorice root, flaxseed, thor-
ough wort, slippery elm and anise seed; steep until all the strength
is extracted; strain and a^d one pint of molasses and one pound of
white sugar; simmer to a quart. Excellent for children.
Mrs. House.
Mustard Plaster.— Mix thoroughly flour and ground mustard in
the proportions required — usually one-third mustard to two-thirds
flour or mustard and flour equal parts — add hot water in sufficient
quantity to make a thick paste. Spread on cotton cloth and cover
with cheese cloth or old linen. Mixing with the white of an egg
will prevent blistering.
MISCELLANEOUS.
''A storehouse of comical oddities
That have niver been neighbors before.""
Entertainment Supplies for Fifty Guests.— For chicken salad
allow five medium-sized chickens and twelve heads of celery. One
hundred sandwiches; two loaves of loaf cake and three of layer.
One and one-half pounds of coffee and three pints of cream for the
same; two gallons of ice cream; two moulds of jell3^
Church Supper Supplies for One Hundred Guests. — For chicken
pies use fifteen medium-sized chickens. For escalloped oysters allow
two gallons of oysters, four pounds of crackers, two pounds of butter.
For hash, ten pounds of corned beef with double the quantit}^ of
potato. With any two of these allow ten dozen biscuit; five pounds
of butter; twelve pounds of ham before cooking; six quarts of cab-
bage salad; twelve heads of celery; five dozen boiled eggs for egg
salad; seventy-five doughnuts; three pounds of cheese; three loaves
of white cake, two of dark, four of la^'^er; three pounds of cofifee and
three quarts of cream for the same.
To Make Sandwiches. — Butter the bread before cutting the slices
from the loaf. In this wa3' they can be made much thinner.
To Cut Warm Bread.— Heat a thin bladed knife on the stove or
in boiling water.
To Cook Dried Fruits. — All fruits should be well washed and
soaked in cold water twelve hours before cooking. Cook slowly in
the same water.
To Stone Raisins. — Pour over them boiling water and the seeds
can easily be removed. It also improves them for a cake or pudding.
MISCELLANEOUS i8i
Sharp Vinegar. — Put West India molasses into cold'water until
the mixture will bear up an egg-, showing a piece of the o.^^ shell
as large as a five cent piece; set in the sun or a warm place.
Remove the mother when it forms.
Vanilla Extract. — One vanilla bean, five tonka beans; ten ounces
of alcohol, six of water, three of sugar; break the beans in small
pieces; put all together and shake every day for six weeks.
Mrs. H. H. Thompson.
To Clean Straw Matting. — Wash with a cloth dipped in clean salt
and water, then wipe dry at once. This prevents its turning yellow.
Filling for Cracks in Floors. — Thoroughly soak newspapers in a
paste made of one-half pound of flour, three quarts of water and
one-half pound of alum mixed and boiled until like putty.
Bouquet of Herbs. — Four leaves of parsley, one of celery, one of
bay leaf, one of thyme, and two cloves; fold together and tie with a
string.
To Remove Paint from Window Glass.— Put sufficient pearl-ash
into hot water to make a very strong solution; saturate the spots of
paint with this and let it remain until nearly dry; then rub off with
a woolen cloth. Mrs. Caldwell.
Ink and Iron Rust Stains. — Such stains can generally be removed
from white cloth with oxalic acid. Wash immediately.
Mildew.— Take lemon juice mixed with an equal weight of salt,
powdered starch and soft soap; rub thickly on the spots, renewing
two or three times a day until the spots disappear; strong soft soap
alone will often do as well if placed in the sun.
To Make Good Starch.— Mix the starch with cold water; add
boiling water until it thickens, then add a dessert spoon of sugar
and a small piece of butter or lard. This makes a stiff and glossy
finish.
1 82 MISCELLANE O US
Paste. — Three level tablespoonfuls of flour with enough water
for a smooth paste, one-fourth teaspoonful of powdered alum, one-
half cup of cold water. Stir constantly and cook until well thick-
ened; then add twenty drops of oil of cloves and pack in a glass jar.
When mounting pictures apply the paste with a piece of soft cloth.
Mrs. McClar3\
Shirt Polish. — One cup of starch, one and one-half ounces of
spermaceti, three-fourths of an ounce of paraffine, one and one-half
ounces of white wax, one teaspoonful of gum arable, one quart of
warm water. Mix, and boil ten minutes. Put one teaspoonful of
the mixture to each pint of starch.
To Starch Mull or Lace. — Into a teacupful of water put a small
teaspoonful of dissolved gum arable; dry the goods after starching
and dampen before ironing — will make them look like new.
To Wash White Flannel. — Dissolve borax, one tablespoonful for
each three quarts of warm water. Let the goods soak in this an
hour, turning over frequently. If much soiled, add a little white
soap to the water and rub with the hands. Rinse and shake out
well.
To Wash Calicoes. — Put a teaspoonful of sugar of lead into a
pailful of water and soak fifteen minutes before washing. For
stiffening navy blue cambrics use dark glue instead of starch.
Wash Goods liable to fade should be washed in a strong solution
of salt, allowing a cup of salt to a quart'of hot water. While the
water is warm put the material in and let it lie for a time; then take
out and wash in the usual way.
To prevent the salt from absorbing the dampness and becoming
hard in the salt cellars during the summer season mix a little corn
starch or rice flour with the salt, using one spoonful of starch to six
of salt.
MISCELLANEOUS 183
Hard Wood Floors. — First fill the wood. Then put on three or
four coats of white shellac, letting each coat harden, after which put
on a good floor wax. Rub the wax on with a cloth, letting it stand
for an hour or more. Then polish with a weighted floor brush, first
lengthways, then across. To keep in good order wax every month.
Never put the wax on thick.
If hard wood floors are properly finished when laid the}' require
but little attention to keep them looking well; a rubbnig over with
gasoline every two or three months will be all the^^ require, and a
broom covered with cotton flannel, the nap side out, is the best kind
of a duster to use on them every morning.
Hard Soap.— Six pounds of sal soda, in crystal; three pounds of
unslacked lime; four gallons of water; put all in a kettle and boil
until dissolved; then let it settle; pour off the liquid and add to it
seven pounds of clean grease (if tallow, six pounds); boil to the
thickness of honey; pour into a wash tub and cut in bars.
Soft Soap. — Ten pounds of grease, six pounds of washing soda,
eight gallons of hot water; let it stand for several da3's— until the
grease is eaten up; if too thick add more water; stir every da}'. If
wood ashes are used instead of soda boil the mixture.
To Clean Coffee and Tea Pots.— The black coating which
collects inside the coffee and tea pots may be easily removed.
Throw a handful of cooking soda in the pot, fill it with boiling
water, let it stand on the back of the stove for five or six hours and
then wash and rinse it in boiling water. Be careful to clean out the
spout. This process will make the inside of an old coffee pot bright
and sweet.
To Remove Coffee, Tea, Chocolate and Fruit Stains.— Place a
bowl on the table, spread the stained part over it, pour boiling water
on it from a height so as to strike the stain with force.
/ 84 M ISC ELLA NEO US
To Clean Lamp Burners. — Put the burners into water in which
beans have been soaked or parboiled and boil one hour, then clean
with sapolio or bath brick. Mrs. F. W. Lawrence.
How to Keep Flatirons Clean and Smooth.— Rub them first with
a piece of wax tied in a cloth, and afterwards scour them on a paper
or cloth strewn with coarse salt.
To Wash Chamois. — Two quarts of moderately warm water, two
heaping teaspoonfuls of borax, let soak for about ten minutes, then
wash. Then take two quarts of water with one teaspoonful of borax,
and wash again, rinse well, pull out smooth; when partly dry rub
with the hands. Mrs. Ralph.
Furniture Varnish. — One pint of Japan, five cents worth of
asphaltum varnish, one tube of Indian red. Thin the mixture with
spirits of turpentine and apply with a cloth.
Dents in fine Polished Furniture.— They may be removed in the
following manner: Lay a number of layers of moistened brown
paper over the dent, and put a warm iron over them. The steam
will gradually cause the wood to swell and to fill up the dent. It
sometimes requires patience, but slight dents that are a considerable
mar to furniture can be raised in this way.
To Renew Black '^\W.—^\x\. on d, perfectly smooth ^\xxi'ACQ.\ sponge
with clear, cold water until it sticks to the board and leave until
thoroughly dry. Mrs. Mallon.
To Restore Velvet that has been Wet.— Dampen it thoroughly on
the wrong side; then hold it over a very hot iron, being careful not
to let it touch the iron.
For a Burn. — Apply common baking soda; there is nothing better.
Mrs. C. B. Beardsley.
MISCELLANEOUS 185
Antidote for Poison.— For any poison swallow instantly a glass
of cold water with a heaping teaspoonful of common salt and one of
ground mustard stirred in. This is a speedy emetic. When it has
acted swallow the whites of two raw eggs. Marion Harland.
Spermaceti Salve. — One ounce of spermaceti, three of white wax,
six of olive oil; melt the spermaceti and wax together; heat the oil
and put all together, stirring until cold.
To Remove Discoloration from Bruises.— Apply a cloth wrung
out in hot water and renew frequently. Or, apply a piece of raw
beef.
To Keep Roses.— Lay them, their full length of the stems, in a
pan of cold water, and place them in a cool place during the nights
and they will keep for many days.
Each recipe is true and tried,
And sofne good housewife'' s honest pride —
Soiue home's delight;
And should your effort bi'itig no prize,
I' II say not where the trouble lies, —
' Twere impolite.
" There are other days still, and other things we shall say.'^
ri3i
[14]
INDEX.
Advertisements,
217
Beans — Contin ued.
Almonds, salted,
176
Soup, . . . .
12, 13
Apples,
String, .
49
Brownies,
54
Beef,
Charlotte,
40, 116
A la mode,
24
Delmonico,
40
And onions smothered,
25
Dumplings
101
Chipped,
26
Fried, .
40
Chopped,
27
Fritters,
54
Corned beef hash, .
27
Jelly, for cake,
140
Dried,
26
Kooker,
103
Hamburg steak.
25
Pie,
91
Hash balls, .
27
Preserves,
157
Packing,
26
Pudding",
102, 117
Potted, .
26
Puffs. .
96
Roast, .
24
Puffs, filling- for,
96
Steak, roast, .
26
Sauce, baked.
159
Steak, to broil, .
25
Sauce, canned.
159
Stock, .
11
Turnovers,
103
Tea,
177
Antidote for poison.
185
Tongue, .
26
Asparagus,
52
Yorkshire pudding,
24
Asparagus, with
cream
Berry Tea Cake,
84
sauce, .
52
Biscuit,
Aspic Jelly,
65
Baking powder, .
SO, 81
Bacon and Liver,
31
Raised, .
78
Bananas,
Scotch, .
81
Baked, .
40
Soda,
81
Filling for cake.
142
Bisque, Corn, .
16
Float,
117
Black silk, to renew.
184
Fried, .
40
Blueberry Cake,
84
Ice cream.
121
Boudnis, .
36
Pudding,
104, 117
Boudins, a la reine,
3()
Salad,
63
Bouillon, .
12
Banbury Cakes,
149
Bread, hints for making.
75
Beans,
Bread, .
75, 76
Baked, with pork.
54
Brown, .
80
Boston baked.
54
Brown, steamed, .
80
Salad, .
62
Coffee, .
79
Shelled, .
49
French, .
76
204
INDEX
Bread — Continued.
Graham, ... 80
Graham, steamed, . 80
Sticks, .... 78
Warm, to cut, . . 180
Whole wheat, . . 79
Brine for cucumber pickles, 151
Bruises, to remove discolora-
tion, .... 185
Bunns, ... 79, 138
Burns, remedy for, . 184
Cabbag-e, fried, . . 49
Calico, to wash, . . 182
Cake, hints for making, . 129
Angel, .... 135
Bread, ... 135
Chocolate, ... 133
Chocolate and nut, . 133
Chocolate caramel, . 130
Chocolate, German, . 131
Citron, ... 134
Clove, . . . . 134
Cocoanut, . . . 131
Coffee, . . . . 138
Cream fruit, ... 138
Cream, old fashioned, . 135
Cream, sponge, . . 137
Flake, .... 131
Fruit 138
Fruit, white, . . 138
Gold, .... 135
Harlequin, . . . 132
Layer, . . . 131, 132
Nut, . . . 132, 133
One Egg-, . . 132, 134
Orange, . . . 132
Potato, .... 131
Quick 134
Ribbon, ... 133
Rolled Jelly, . . 133
Silver, . . .• . 130
Snowballs, . . . 137
Spanish bunns, . . 138
Spice, .... 134
Cake — Continued.
Sponge,
136, 137
Spong-e, cream,
137
Sponge, white,
137
Sunshine,
135, 136
White, .
129, 130
Candy,
172
Butter Taffy,
176
Chocolate Caramel
s, . 172
Chocolate Creams,
174, 175
College,
173
Cream, .
174
Cream, French,
175
Dates, stuffed,
173
Fig,
175
Fondant,
172
Fudge,
171, 173
Fudge, Vassar,
173
Hoarhound, .
172
Kisses, .
174
Macaroons,
174
Molasses,
175
Nut,
172
Peanut,
173
Peanut Brittle,
174
Peppermint Drops
174
Pinoche,
173
Walnut Creams,
175
Canning,
Apple Sauce,
1.59
Corn,
160
Extra juice.
163
\ Peaches,
159
Raspberries,
158
Tomatoes,
160
Caramel for flavoring
?, . 112
Catsup,
Cucumber,
155
Tomato,
154
Cauliflower,
49
Celery with cream sj
luce, 53
Chafing Dish,
168
Chicken, creamed,
168
Chicken wiggle,
168
INDEX
205
Chafing- Dish — Continued
Chocolate,
165
Chicken, with mushrooms, 1(58
Chocolate Eclairs,
149
Eggs, scrambled,
170
Coffee, . . . .
164
Kromanskies,
168
Bread, . . . .
79
Lobster,
169
Cake, . . . .
138
Lobster, creamed.
169
Cakes, . . . .
84
Oysters, panned,
169
Cakes, German, .
79
Rarebit, *
170
Cream, . . . .
116
Shrimps a la Newberg-
169
Ice Cream,
122
Spaghetti, Italian,
171
For one hundred, .
164
Tomatoes and rice.
170
Pudding,
99
Tomatoes, fricassee,
170
Consomme,
11
Chamois, to wash, .
184
Cookies, . . . .
144
Cheese,
Cream, . . . .
144
Cottage,
71
Fruit, . . . .
145
Croquettes,
44
Ging-er, . . . ]
144, 145
Croutons, with,
71
Ging-er, soft.
145
Fondu, .
70
Graham,
145
For crackers or sand
Maple sug-ar,
146
wiches,
73
Molasses,
145
Ramakins
70
Sour cream.
144
Rarebit,
71
Corn Cake,
83
Sandwiches,
72
Bisque,
16
Straws,
70
Cake, Parkerhouse,
83
Chicken,
Cakes, .
55
Boudins,
36
Canned,
160
Broiled,
33
Griddle cakes.
85
Creamed,
168
Pudding-,
83
Creamed with mushrooi
ns,
Soup,
16
33, 168
Succotash,
50
Croquettes,
42
Tea,
178
Curry of, in rice border
34
Cottage Cheese,
71
Fricasseed,
33
Coug-h Mixture,
179
Fried, .
34
Cough Syrup,
179
Jelly, .
177
Crabs, deviled.
22
Pie,
34
Cranberry Jelly,
40
Pressed,
35
Cranberry Sauce,
40
Salad, .
58
Croquettes,
41
Salad, in Aspic, .
65
Note for frying-.
41
Smothered,
34
Cheese, .
44
Terrapin,
35
Chicken,
42
Wig-g-le,
168
Macaroni,
43
With mushrooms, .
168
Oyster,
. 42, 43
Chili Sauce,
154
Potato,
43
2o6
INDEX
Croquettes— Con f I Nued.
Rice,
43
Rice and Meat,
43
Royal,
44
Sauce for.
41
Sweetbread,
42
Veal,
42
Croutons with cheese.
71
Crullers, .
88, 89
Crumpets.
82
Dates, stuffed,
173
Desserts,
113
Ambrosia,
113
Ambrosia, Pineapple,
113
Apple Charlotte, .
117
Banana float.
117
Bavarian cream, .
115
Bivou,
118
Caramels, cup,
115
Charlotte Russe, .
113, 114
Charlotte Russe, mock.
114
Coffee cream.
116
Coffee jelly,
116
Chocolate Blanc Mange
115
Custards,
Caramel, .
114
Coffee,
115
Cup, .
114, 115
Rice, .
106
Date tapioca.
107
Judge Peters,
115
Junket,
lis
Lemon jelly,
119
Orange baskets,
118
Orange charlotte, .
117
Orange float.
117
Orange jelly.
119
Orange souffle,
116
Raspberry gelatine.
119
Snow pudding,
118
Spanish cream
116
Strawberry tapioca,
107
Tapioca,
106, 107
Tutti Frutti,
116
Dominoes, . . . 146
Doughnuts, . . .86, 87
Plain, .... 87
Raised, . . .87, 88
Raised, Aunt Susan's, 87
Sour cream, . . 88
Dressing for fish, . . 17
Fowl, .... 32
Fowl, oyster, . . 32"
Pickle, . . 152, 154
Salad, .... 56
Drinks, iced, . . . 165
Duck, roast, ... 33
Dumplings,
Apple,
For meat,
Eggs,
A la New burg.
Baked, .
Boiled,
Creamed,
Deviled,
Dropped,
Omelet,
Asparagus,
Bread,
Meat,
Poached,
Puffs, .
Salad, ... 61
Sandwiches, . . 72
Scalloped, ... 69
Scotch woodcock, . . 69
Scrambled, . . 66, 170
Shaker,
Stuffed with sardines,
Timbales,
With tomato sauce.
Egg-plant,
Fading, to prevent, .
Filling for layer cake.
Almond,
Apple jelly.
Banana,
INDEX
207
Filling for layer cake — Con.
Butternut, ... 140
Chocolate, ... 142
Chocolate cream, . 142
Chocolate custard, . 142
Cocoanut, . . . 142
Cream, whipped, . 143
Cream, sour, . . 14.3
Fig-, .... 141
Ice cream, . . . 143
Lemon, . . . 141
Maple, .... 140
Marsh mallow, . . 143
Peach, . . . 143
Raisin, . . . 141
Tutti Frutti, . . 141
Walnut, ... 140
Fish,
Broiled, ... 19
Codfish and potato, . 19
Codfish balls, . . 18, 19
Codfish, creamed, . 18
Codfish fried in butter, 19
Dressing-, ... 17
Escaloped, ... 21
Finnan haddie, . . 20
Halibut,
A la Flamande, . 20
Broiled, ... 20
Timbale, ... 23
Mackerel,
Broiled, . . . 19
Salt, .... 19
Salad, ... 59
Salmon,
Boiled, ... IS
Wiggle, ... 23
Shad roe, ... 20
Trout,
Adirondack, . . 17
Baked, ... 17
Brook, . . . 17
Lake, ... 17
Turbot a la creme, . 18
Flannel, to wash,
182
Flatirons, to keep clean,
184
Flaxseed lemonade,
178
Floors,
Filling for cracks,
183
Hard wood, .
183
Fritters, .
86
Fritters, apple,
54
Frosting and icing-.
How to make.
139
Boiled, .
139
Boiled milk.
139
Confectioner's sugar.
139
Icing,
140
Icing, chocolate, .
140, 149
Frozen desserts,
120
Biscuit Tortoni,
125
Cafe Frappe,
126
Fig pudding, frozen.
127
Frozen peaches.
126
Frozen Pudding, .
127
Ices and Ice Cream, see
below.
Mousse, .
124
Mousse, cafe.
125
Mouse, maple.
125
Mousse, pineapple.
125
Nesselrode Pudding,
126
Parfait ,cafe,
126
Parfait, maple.
126
Pineapple souffle,
128
Vanilla glace.
126
Fruit drops,
147
Fruits, dried, to cook.
ISO
Fruit, frosted, .
163
Furniture, to remove dent
3, 184
Gems, Graham,
81
Ginger bread, .
86
Ginger bread, plain.
86
Ginger cookies, . \
44, 145
Ginger cookies, soft.
145
Ginger snaps,
146
Ginger wafers,
146
Goose, roast,
33
208
INDEX
Graham bread,
80
Jam,
Graham bread, steamed,
80
Raspberry, .
Graham cookies,
145
Raspberry, cold.
Graham crackers, .
145
Strawberry,
Graham gems,
81
Jelly,
Graham pudding-, .
98
Apple, for cake
Graham rolls, raised,
81
Aspic,
Grape fruit,
119
Chicken,
Grape juice.
167
Coffee, .
Gravy,
37
Crab apple.
Griddle cakes.
85
Cranberry,
Buckwheat,
85
Currant,
Corn meal,
85
Grape, .
Green corn, .
85
Lemon,
Wheat,
85
Mint,
Gruel,
Orange,
Farina,
177
Spiced,
Indian meal.
177
Other kinds.
Sago,
178
Jumbles, .
Ham and eggs,
30
Jumbles, nut,
Ham, baked,
30
Junket,
Ham, boiled.
30
Kisses,
Hamburg steak.
25
Kumyss,
Head cheese,
30
Lace, to starch,
Herbs, bouquet of, .
181
Lady fingers.
.
Hermits,
146
Lamb,
Ice cream.
120
Crown of, with peas.
Almond,
122
Roast, . . . .
Banana,
121
Lamp burners, to clean.
Caramel,
122
Laplanders,
Chocolate,
121
Lemonade, . . 1
Coffee, .
122
Liver and bacon.
Maple, .
123
Macaroni,
Peach,
123
Croquettes,
Strawberry.
122
Italian,
Vanilla,
120
Soup, ....
Sauces for ice cream.
With cheese.
Hot chocolate,
121
AVith tomato sauce,
Maple sugar.
121
Macaroons,
Ices, see Sherbets and Ice
-s,
Macaroons, walnut.
Indigestion, to relieve,
178
Marguerites,
Irish stew.
25
Marmalade,
Iron rust, to remove.
181
Crab apple,
.
60,
166,
INDEX
209
Marm3i\a.de—Conhmied.
Oysters — Continued.
Orange,
162
Salad, .
60
Peach,
101
Soup,
15
Quince,
161
Stewed,
14
Mayonnaise,
57
Paint, to remove from win-
Mayonnaise, cooked.
56
dow glass.
181
Meat puffs,
27
Parsnips,
48
Mildew, to take out,
181
Partridges, to dress,
35
Milk, hot,
178
Paste,
182
Mince meat.
. 90, 91
Pate de fois gras, Mock,
35
Mint jelly.
40
Peanut Brittle,
174
Mint sauce.
H7
Peanut candy,
173
Miscellaneous,
180
Peanuts, salted.
176
Molasses puff,
86
Pears,
Muffins,
82
Chipped,
156
Muffins, raised.
82
Compote,
156
Mull, to starch,
182
Preserved,
156
Mushrooms,
50
Peas,
49
Mustard plaster,
179
Peppers, green, stuffed.
53
Mutton broth, .
178
Pickles,
Mutton, ragout of, .
28
Blackberries,
150
Nantucket corn pudding.
83
Cabbage,
152
Oat meal Blanc Mange,
178
Catsup, cucumber.
155
Omelet,
67
Catsup, tomato,
154
Asparagus, .
67
Chili sauce, .
154
Bread, .
68
Chow chow, .
154
Meat,
68
Cucumber,
151
Onions,
Cucumber, brine for.
151
Escaloped,
50
Cucumber, ripe.
152
Spanish, baked, .
51
Cucumber sauce,
155
Orangeade,
166
Oil, . . .
153
Orange peel, candied,
163
Onions,
152
Orange peel, sugared,
163
Peaches,
151
Oysters,
Peach mangoes, .
151
Cocktail,
21
Pears, .
150
Creamed
21
Pears, sickle,
150
Croquettes
42, 43
Piccalilli,
150
Dressing for fowl.
32
Plums,
150
Escaloped,
21
Shirley sauce.
154
Fricasseed,
21
Spanish,
153
Fried, .
21
Spiced currants.
155
Panned,
169
Spiced gooseberries.
155
Pigs in blankets, .
23
Spiced grapes.
155
Raw, sauce for, .
39
Tomato butter,
155
210
INDEX
Pickles — Continued.
Potatoes au Gratin,
Tomato, green,
152
Croquettes
Watermelon,
158
Delmonico,
Pies,
Escaloped,
Pastry,
90
Escaloped, raw, .
Pastry, fine puff,
90
Fried, French,
Apple, .
91
Fried, Saratoga, .
Apple puffs, .
96
Hashed and browned, .
Cherry, .
96
Lyonnaise,
Cherry with wl
lipped
Potato puff, .
cream,
96
Salad, . . . .
Chocolate,
95
Soup, . . . .
Cocoanut,
94
Stuft'ed, . . . .
Cranberry,
94
Sweet, browned, .
Cream, .
95
Sweet, glazed,
Currant,
93
Sweet, Southern way, .
Custard,
94
Warmed up, .
Custard meringue.
94
Whip, . . . .
Dutch, .
95
With ham.
Jumble, .
94
Pots, coffee and tea, to
Lemon, .
. 92, 93
clean.
Lemon meringue, .
92
Preserves,
Lemon filling for
tarts, 97
Apple and ginger.
Marlborough,
94
Cherries,
Mince meat for.
. 90, 91
Currants,
Orange,
93
Currants and fruit.
Pieplant,
93
Currants, cold.
Prune filling for.
92
Gooseberries,
Pumpkin,
91
Grape, . . . .
Raisin, .
94
Peaches,
Squash, .
91
Pears, . . . .
Sweet potato.
92
Pears, chipped.
Tart crust, .
96
Pears, compote.
Tarts,
Pineapple,
Cherry, . '
97
Pineapple, mock.
Lemon,
97
Plums,
To prevent syrup
from
Quince,
escaping,
96
Strawberries,
Pillau,
54
Strawberries, cold.
Poison, antidote for,
185
Prune filling for pie,
Popovers, .
82
Pudding sauces.
Pork and beans,
54
Puddings,
Pork, fried,
31
Angel food, .
103
INDEX
211
Pudding-s — Continued.
V\xd.^\n^^— Continued .
Apple, baked,
102
Rice,
106
Apple dumplings. Baked 101
Rice custard.
106
Apple dumplings,
Roily Polly,
99
Steamed, .
101
Short cake,
102
Apple kooker,
102
Snow,
118
Apple turnovers, fried,
103
Sponge, .
103
Banana,
104
Suet,
97
Batter, baked,
104
Tapioca,
106, 107
Blueberry,
99
Apple,
107
Bread, .
105
Caramel,
107
Brown Betty,
103
Date,
107
Caramel tapioca, .
107
Peach,
107
Chocolate,
105
Pineapple,
107, 113
Cocoanut,
104
Strawberry
107
Coffee, .
99
Vevy, .
100
Corn starch,
104
Woodford,
98
Corn starch meringue,
104
Puffs,
Cottage, steamed.
99
Apple,
96
Cranberry,
99
Cream,
148
Custard souffle.
108
Date,
100
Date puffs.
100
German,
105
English plum.
97
Raisin, .
100
Fig,
98
Strawberry,
148
Forest, .
98
Pumpkin, how to cook, . 91
French Charlotte,
105
Punch,
166
Frozen
127
Punch, fruit.
167
Fruit,
97
Raisins, to ston
e, . . 180
German puffs,
105
Rarebit, .
71, 170
Graham,
98
Rice,
Indian, baked.
101
Boiled, .
53
Indian, boiled,
100
Croquettes,
43
Manioca,
106
Crumpets,
82
Minute, .
103
Custard,
106
Nesselrode,
126
Pudding,
106
Omelette souffle, .
108
Soup,
11
Orange marmalade.
109
Southern way
of boiling, 53
Parlamo,
100
Rolls,
77
Peach cobbler.
101
Breakfast,
77
Pineapple,
107, 113
Cinnamon,
76
Prune, .
108
Crescent,
7*7
Puff, .
99
Finger, .
77
Queen of.
105
French, .
78
Raisin puffs.
100
Graham,, rais
2d, . . 81
INDEX
Rolls— Contimied.
Salad Av^^^xr^^— Contimied.
Horseshoe,
77
French, .
58
Meacham,
7C
Mayonnaise, .
57
Parkerhouse,
76
Mayonnaise, cooked.
56
Tea,
77
With lemon, .
58
Roses, to keep, .
185
Sally Lunn,
83, 84
Rosettes, .
89
Salt, to prevent hardening, 182
Salads, directions for,
56
Salve,
185
Asparagus, .
62
Sandwiches, to make.
71, 180
Aspic jelly, .
65
Celery, .
72
Banana,
63
Cheese,
72
Bean,
62
Egg,
.
72
Cabbage,
60
Ham,
.
73
Celery, .
62
Lettuce,
.
72
Chicken,
58
Nut,
.
73
Chicken in aspic, .
65
Olive,
.
73
Cucumber,
62
Orange marmalade,
74
Cucumber boats, .
62
Peanut, .
73
Dressing for.
56
Sardine,
73
Egg,
61
Spanish,
72
Fish,
59
Sweet, .
74
Fruit,
63
Watercress, .
72
Fruit and savory, .
63
Sauces for fish and meat
37
Green peppers,
64
Apple,
40
Lettuce,
61
Banana,
40
Lobster,
59
Bechamel,
39
Lobster, East Indian,
59
Butter, .
37
Nut and celery,
43
Caper, .
39
Nut and olive.
43
Cranberry, .
40
Nut and orange, .
43
Cream, .
37
Oyster, .
60
Drawn butter.
37
Peas and fruit,
62
Grav3^ brown, how
to
Potato, .
60
make .
37
Shrimp,
59
Hollandaise, .
39
Shurtlefie,
60
Horse Radish,
39
Sweetbread, .
59, 64
Maitre d' hotel, .
38
Tomato,
64
Mint,
37
Tomato aspic.
64
Mint jelly,
40
Veal,
58
Mushroom,
38
Vegetable,
60
Oysters, raw.
39
Waldorf,
61
Piquante,
38
Waldorf Chiffonade,
62
Tartare,
38
Salad dressing.
Tomato, .
38
Cream, .
57, 58
White,
37
INDEX
213
Sauces, pudding-,
110
Soup — Con tin ucd.
Caramel,
112
Beef stock.
11
Cream,
111, 112
Bouillon,
12
For cranberry pudding.
112
Celery, cream of, .
15
Fairy butter,
111
Consomme,
11
Foaming-,
110
Corn,
16
Hard, .
111
Corn bisque, .
16
Lemon, .
112
Macaroni,
11
Maple Sug-ar,
112
Oyster, .
15
Molasses,
112
Oyster stew, .
14
Sour,
111
Pea,
13
Strawberry, .
111
Pea. green, cream of,
16
Velvet,
112
Pea, split,
13
Vevy,
111
Potato^ .
14
Sausage, .
30, 31
Rice,
11
Scallops, deviled.
22
Tomato, .
14
Fried in batter.
22
Turkey, .
15
Sherbets and ices.
Turkish,
15
Cafe Frappe
126
Vegetable tomato, .
12
Milk,
124
Velvet, .
16
Orange, .
124
Vermicelli,
11
Peach, . ...
124
White stock for, .
15
Pineapple,
124
Spaghetti, Italian, .
171
Sicilian,
124
Souse,
30
Lemon ice,
123
Spiced currants,
155
Orange ice, .
123
Spiced gooseberries,
155
Strawberry ice, .
123
Spiced grapes, .
155
Shirt polish,
182
Spinach, .
49
Shirley sauce, .
154
Sponge drops, .
147
Short cake.
Squash, baked,
48
Currant,
102
Stains, to remove.
Strawberry,
102
Chocolate,
183
Shrub, black cap, .
166
Coffee, .
183
Raspberry, .
166
Fruit,
183
Silk, black, to renew.
184
Ink,
. 181
Sleeplessness, to relieve.
17?
Iron rust.
181
Soap, hard.
183
Tea,
183
Soft,
183
Starch, to make.
181
Soda cream.
166
Straw matting, to clean
181
Soup, general directions.
11
Stock for soup. .
11
Asparagus, .
16
Beef,
11
Barley, .
11
White, .
15
Bean,
13
Succotash,
50
Bean, black, .
12
String beans, .
. . 4D
214
Supplies, church supper,
Sweetbreads, directions for,
Creamed,
Croquettes,
Fried, .
Salad, . . . 59,
With mushrooms
Table service,
Tapioca, . . . 106,
Apple, .
Caramel,
Date,
Peach, .
Pineapple,
Strawberry,
Tarragon vinegar
Tarts, crust for,
Cherrj',
Lemon, .
Tea, .
Iced,
Timbales,
Egg,
Halibut,
Time required for cooking
Toast, German
Toast, in camp
Toast water.
Tomato sauce,
Tomatoes,
Catsup,
Fricasseed,
Fried, .
Pickled,
Salad,
Scalloped,
Soup,
Stewed,
INDEX
180
Tomatoes — Co7ifinued.
31
Stuffed, .
51
32
With rice.
170
42
Tortoni, biscuit,
125
32
Tripe,
31
64
Turkey, to cook.
32
Dressing for.
32
8
Turnovers,
107
Apple, fried, .
103
107
Vanilla extract.
181
107
Vanities, .
147
107
Varnish, furniture, .
184
107
Veal,
107
A la sweetbreads,
29
107
Balls, .
29
56
Blanquette of.
29
96
Boudins,
36
97
Croquettes,
42
97
Cutlets, .
28
164
Pate de veau.
29
164
Pot pie, .
28
Salad,
58
66
Stew,
29
^?
Vegetable oyster.
48
7
Vegetables, to cook.
45
84
Velvet, to restore.
184
84
Venison,
28
178
Vinegar, sharp,
181
38
Vinegar, tarragon, .
56
Waffles,
85, 86
154
Washington cake,
83
170
Wash goods.
182
51
Woodcock, Scotch, .
69
152
Weights and measures
64
table of.
()
51
Wine, unfermented .
167
14
Yeast,
75
51
Yorkshire pudding, .
24
ADVERTISEMENTS.
V V V V V ¥
' ' Wis do w is good zvith inheritance, and by it there is profit
to them that advertise.'"
ALL our friends are requested to read the
advertisements contained in this book and
reciprocate the kindness of these enterpris-
ing business men, who thus help us, by
patronizing and recommending them on
all possible occasions.
A D VER riSEMEN TS 21 j
SYMONDS 4 ALLISON COMPANY
Manufacturers of
Confectionery.
Coffee Roasters
^^Y Q^^ T ALLY=HO
MOCHA AND JAVA COFFEE,
A CUP THAT CHEERS
A blend of high grade selected coffee, giving the consumer a
delicious drink, combining strength, quality and flavor.
Packed in One Pound Cans
..BY..
SYMONDS ^ ALLISON COMPANY
31 W. Main and 4 Amsden St.
Malone, N. Y.
2i8 ADVERTISEMENTS
E. J. VA/OOD ^-^HRjN
STOVES, RANGES and FURNACES
Paints, Oils and Varnishes
HOT WATER HEATING AND PLUMBING
A SPECIALTY. MALONE, N. Y.
MISS McDonald,
School Supplies and Stationery,
4 W. MAIN STREET, MALONE, N. Y.
COPELAND cfe KIPP
PHOTOGRAPHERS
MAKKRS OF AT A T r^TVTTT. TIT XT
HIGH GRADE PORTRAITS MAJ^OJMli, i\ . Y. .
F. A. ELDREDGE F. E. MASON
ELDREDGE & MASON
Wholesale and Retail Dealers in
Carriages, Buggies, Sleighs, Double
Wagons, Harness, Robes and Blankets
MILL STREET 'Phone 35. MALONE, N. Y.
AD VER r IS EM EN TS 21 g
Don't Blame the Cook.
Impure Cream Tartar and Bicarbonate Soda, fraud flavor-
ing Extracts, adulterated Mustard and Ginger, are responsible
for many a failure in pastry making.
Our Cream Tartar is absolutely pure, being powdered from the
pure crystals.
Our Soda is the best grade of Bicarbonate Soda, none better.
We Manufacture Our Own Extracts.
Our Vanilla. Real Genuine Vanilla Extract is seldom found. It
seems hard for extract makers to understand that it pays to give people what
they pay for. We use nothing but the finest Mexican Vanilla Bean — and plenty
of it. The extract has unusual strength and has a rare and peculiar delicacy.
Our Lemon and Strawberry are made from the fruit and are;
as good as our Vanilla in every respect; we also have an Almond and Rose
Extract.
Olive Oil. We have the very finest Oil which can be imported. One
trial will convince you. Use no other.
Huyler's Cocoa Powder. We have this most delicious of all
Cocoa or Chocolate Powders. You can buy any quantity you wish from one
ounce to a pound. It has no equal.
Our Ginger and Mustard are absolutely pure z.xi^ go twice as
far as the ordinary stuff usually sold. —
C. W. BREED cS CO.,
Druggists
61 E. MAIN ST. M ALONE,. N. Y
AD VER TISEMENTS
SMITH'S f^^°«^^«T«««
FRUITS. CONFECTIOIVERY
AND ICE CREAM
Cor. Main and Peakl, Streets MALONE, N. Y
The Oldest Music House in Northern New York
Do you know that SLASON has the best piano m the market for $175.00,
just as sure as he has the best piano for $500.00 ?
Everyone knows that the best pianos are to be found at SLASON 'S but all do
not know we can give you the best at any price.
Let us show you what we have before you make a purchase.
M. SLASON cS SON. malone
M. N. FILLL
Dealer
Stoves, Furnaces and Tin^pvare
House Furnishing Goods, Etc.
Gas Fitting and Plumbing a Specialty.
Store and Office in Mulholland Block. KfATnKIlT VI V
Second Store West End of Bridge. ra^l-,wmil^, i^ . X .
J. J. FLANAGAN,
i>i:ax.£:r in
FINE CLOTHING, HATS, CAPS
AND GENTS' FURNISHING GOODS,
second store ,, ^^ ^^
t<:ast of post office MALONE, N. Y.
AD VER T IS EM EN TS
WALLACE C. SHORT.
C. W. WILDING.
J. MERT CHASE.
SHORT, WILDING 4 CO.
WHOLESALE HEAVY AND SHELF HARDWARE.
keep the best line of
Paints, Oils,
Varnishes,
M u n s c o ,
Cutlery.
HARDWARE,
AD VER TISEMENTS
TRY
BEN HUR FLOUR
MUNGER'S FEED STORE.
W M. P. LYNCH
DEALER IN
GENERAL. MERCHANDISE.
GRASS SEED AND HOP SUPPLIES.
40 WEST MAIN ST. MALONE, N. Y.
Why is the New York Life the leading Com-
pany in the world to-day?
INQUIRE OF HADLEY GENERAL AGENT
HOWARD BLOCK.
JAS. T. WELCH,
Tailor^ Clothier and Hatter
36 EAST MAIN ST. MALONE, N. Y.
ADVER T IS EM EN TS 223
THOS. T. BUTTRICK,
WHOLESALE AND RETAIL DEALER IN
School Books,
Miscellaneous Books,
Base Ball and Tennis Supplies.
LAW BLANKS, COMMERCIAL, SOCIETY
AND MISCELLANEOUS STATIONERY.
.MALONE, N. Y.
224
AD VER TISEMENTS
To secure the best results from the recipes in this book,
you must use Pure Spices, Cream Tartar, Soda, Etc., and the
BEST FLAVORING EXTRACTS
all of which can be procured of
THE HYDE DRUG COMPANY,
Mail orders promptly attended to. MALONE, N. Y.
MRS. P. S. PHILLIPS,
STYLISH MILLINERY
95 MAIN ST. MALONE, N. Y.
p_OA FINE TAILORING call at
PADDOCK & HASKELL'S,
86 EAST MAIN ST, MALONE, N. Y.
Attorney at Law
53 EAST MAIN ST. MALONE, N. Y.
A OVER TI SEMEN TS 215
Do You Know All
That is done and all the lines of goods that are sold at
ROBBINS' ?
He would like to tell you.
HE DOES
Printing of ail kinds, and none are better equipped; Picture Framing;
Bicycle Repairing; Sewing Machine Repairing; Umbrella and Parasol
Repairing; Umbrella Re-covering; Lock Repairing; Key Making for all
Locks; Gun and Revolver Repairing; and, in fact, Repairing of all kinds.
HE, SELLS
Sevi^ing Machines, such as the Standard, White, Nev7 Home, and many
others; Seveing Machine Needles and Supplies for all Machines; Bicycles,
nearly all makes, also over 60 Second Hand ones in good repair; Bicycle
Tires and Sundries; "Wellington Typewriters— the modern perfected peer
of all, most powerful manifolder, every convenience of $100.00 machines
and in addition is an entirely visible writer, costing but $60.00— sold on
weekly payments if desired. Also Artists' Materials; Mounting Board in
all colors; Passepartout Bindings, Hangers, etc.
HE RENTS
New Style Sewing Machines, with all attachments, at $1.00 per month.
Easy payments on sales. Bicycles rented by the hour, day, or week.
AT HIS CIGAR STORE
He sells everything you want in the tobacco line; — 21 brands of 5c.
cigars; 15 brands above 5c. ; 7 brands small cigars, 10 in a package;
11 brands cigarettes; 33 brands package tobacco; 21 brands plug
tobacco. Pipes from penny clays and cobs to high grade case goods.
E. N. W. ROBBINS, lO and 36 West Main St.
226 AD VER TISEMENTS
THE PLACE TO BUY FRUIT
AT™"NICK'S" FRUIT HOUSE
40 WEST MAIN ST. MALONE, N. Y.
SMART CLOTHES, YOUNG BROS. HATS.
MONARCH COLLARS and SHIRTS.
Clark's Clothing Wardrobe
MA LONE, N. Y.
DRESS GOODS.
Early buyers are ever on the alert for new things in gown stuffs.
They like to pick and choose from the new weaves. Such buyers will
hail with much pleasure the news that we have received a larger spring
stock than ever before.
Donovan & Looby
HORTON BLOCK. MALONE, N. Y.
R. M. MOORE,
ATTORNEY AND COUNSELOR AT LAW,
MALONE. N. Y.
AD VER TISEMENTS 227
THE LAWRENCE = WEBSTER CO.
Manufacturers of
The MoMilun Pants
FOR MEN and BOYS
Knee Pants and Boys* Suits
in sizes from 4 to 16 years,
Buy your boy a suit or a pair of knee pants made from
the famous
McMillan Cloth
and you will never use any other make.
FOR SALE BY
MALLON <S PRATT
MALONE, N. Y.
228 ADVERTISEMENTS
COOKS AND SHOES.
s"b°s'b^l°l°# good shoes
SHUFELT & DONALDSON.
JOHN P. KELLAS JOHN ^V. GENATV^AT
COTJNSELORS AT LAW MALONE, N. T.
HAWKE,S CUT GLASS
The finest Cut Glass Made in the World
FOR SALE BY
E#rne:st E.. Muller
The Leading Jeweler MALONE, N. Y.
Connecticut General Life Ins. Co.,
^ Hartford "
)OHN H. DULLEA, General Agent, MALONE, N. Y.
ADVERTISEMENTS 229
Endrus » IRobinson
Compan!p
llJlboksalc 6rocers
Aialone, fl. V-
2J0
AD VER TISEMENTS
D. Dickinson <S Co.
Wholesale Dealers in
Butter, Cheese, Eggs and Hops
Best Dairy Salt and Butter Packages.
46 W. Main St. Malone, N. Y.
= GO TO =
LOUIS RUSHFORD'S MARKET
. . FOR . .
Choice Groceries, Meats, Vegetables and Fish
MALONE, N. Y.
ELIAS KOORY SALIM KOORY
E. & S. KOORY,
Wholesale and Retail Dealers
Dry Goods^ Fancy Goods and Groceries*
BOOTS, SHOES AND RUBBERS*
p. O. BOX 1073. MALONE, N. Y.
Hunting! en's
Furniture Store
Baby Carriages, Hat Racks, Sideboards, Couches,
Bookcases, and a General Line of Seasonable Goods.
ADVERTISEMENTS 231
THE OLD ADAGE.
"You will never miss the water
'Till the w^ell runs dry,"
MIGHT BE APPLIE.D TO
Fire Insurance
You will never miss Insurance
*Till your buildings burn.
And then you will wish that you had it.
THE BEST INSURANCE!
Is w^hat you want alw^ays,
and the place to get it is at
S. B. SRinner*s Agency,
Main Street, Malone, N. Y.
232 AD VER riSEMEN TS
=WE SELL=
FLOUR, MEAL, PROVENDER, MIDDLINGS,
BRAN, ETC, ETC.
LADD 6 SMALLMAN.
MRS. C. H. BERRY
LADIES' AND CHILDREN'S
FURNISHING GOODS
ART EMBROIDERIES AND MATERIALS.
MALONE, N. Y.
FOR-
Cut Flowers and Fine China
. . GO TO . .
Meldon's 5 and 10 Cent Store
Hayes Block MALONE, N. Y.
B. W. BERRY
Attorney and Counseeor at Law.
ROOMS OVER F. W. LAWRENCE & CO.'S Stoke.
AD VER TISEMENTS 233
ChannelVs
Insurance Agency
ESTABLISHED IN 1850
¥ ¥ ¥
If you desire Good Insurance,
As well as a good Cook Book,
Call at No. 27 East Main Street,
Malone, N, Y\
And be made cheerful and happy.
¥ ¥ ¥
Respectfully yours,
F. S. Channell.
[2]
234 ADVERTISEMENTS
OPEN DAY and NIGHT
The Star Lunch Room
F. C. ANDREWS, Proprietor
MALONE,, N. Y.
LEATHER AND FINDINGS
JOHN LINCOLN
HARRISON PLACE
H. D. HICKOK, D. D. S.,
Dental Parlors
Over People's National Bank. MALONE, N. Y.
We Keep everything to be found
in a first=class Dry Goods Store
Mulla.rney 6 Holland
31 East Main St., Malone. N. Y.
ADVERTISEMENTS 23s
Malone Light and Power Co.
Do all kinds of electric wiring, furnish electroliers,
gas chandeliers, and gas stoves at very reasonable
prices.
Also Dealers in Coal
The best Hard and Soft Coals constantly on hand.
We guarantee our coal free from dirt and every
ton full weight.
^ ^ ^
YOUR PATRONAGE IS SOLICITED
-Office, 25 Amsden Street
236 AD VER TISEMEN TS
SAFE AND oUlv£r. When looking about for a place to put your money,
just call at the
SPOT CASH GROCELRY
And get a supply of our goods — just the kind to prolong life. A sack of Pastry or Bread
Flour from us will make the cook look pleased and the family always happy.
Our Teas and Coffees are not of the trashy sort, but will carry
you to good old age. If not satisfied with purchase
you may return the same and get
your money back.
Twentieth Century Block. COOLEY and TALLMAN
GORDON H. MAIN
ATTORNEY AND COUNSELOR AT LAW
Malone, N. Y.
A. B. PARMELEE 6 SON
Adirondack Lands and
General Real Estate Business
CEO. W. DUSTIN, Manager
A. N. HENDERSON
FUNERAL DIRECTOR
23 W. Main Street 'Phone Malone, N. Y.
AD VER TISEMENTS
237
A Timely Arrival
Life Insurance comes at a time when other circumstances might
break the heart and make the misfortune a real calamity.
A POLICY IN
The Mutual Life Insurance Company
===of New Yorh=
RICHARD A. McCURDY, President
Robs misfortune of its sting, and gives to the memory of the past a sweetness
and beauty which is priceless.
This Company has paid to policy-holders since its organization more than
Five Hundred and Ninety Millions,
and has now invested over
Three Hundred and Eighty Two Millions
of dollars for the protection of its policy holders. Write for rates.
ALTON C. DEAN,
District Manager. Malone, N, Y,
238 AD VER TISEMENTS
H. P. CARROLL. city market
Wholesale and Retail Dealer in
Chicago Dressed Beef,
Fresh Salmon, Fish, Oysters and Wild Game. M ALONE, N. Y.
FAYETTE B. ESTES
Manager
Aetna Life Insurance Co,
of Hartford, Conn.
MALONE, N. Y.
R. N. PORTER, D. D. S.,
21 EAST MAIN STREET
Over Cantwell's Jewelry Store
Office Hours: MATDNF N Y
8 to 12 A. M. 1 to 5 P. M. 1S\.1\\^\JI\ IL, IN . I .
BADGER & CANTWELL
COUNSELORS AT LAW
MALONE, N. Y,
ADVERTISEMENTS 239
MONAGHAN 6 RICE
PLUMBING and METAL ROOFING
HOUSE FURNISHING GOODS
STOVES AND RANGES
Heating by Hot Water, Hot Air and Steam
91 W. MAIN ST. MALONE, N. Y.
E. y^, KKOWLTON
JEWELLER
Dealer in Watches, Diamonds, Fine Gold and Plated
Jewelry, Solid Silver and Plated Ware, Fine
French and American Clocks, Fine China
and Fancy Goods, Kodaks. Special
attention given to the repair-
ing of fine and compli-
cated watches.
SPECTACLES AND EYE GLASSES A SPECIALTY
240 ADVERTISEMENTS
THE BEST THE SOUNDEST
NORTHERN NEW YORK DISTRICT AGENCY
WASHINGTON LIFE INS. CO.,
OF NEW YORK.
Office, M ALONE, N. Y. FLOYD E. ROCK, Dist. Agent.
PROMPT RELIABLE LIBERAL
(The ifai'inci's IHational 18anb
—^= of yiftalone ^=^=
FOR FINE, MILLINERY go to
Mrs. M. J. McCormick
COR. MAIN and WASHINGTON STS.
CHARLES H. TURNER
Adirondack Spruce, Pine and Hemlock Lumber
IN WHOLESALE LOTS ONLY
MALONE, N. Y.
AD VER TISEMEN TS 2^,
C. L. CAPRON
PHARMACIST
PURE SPICES AND FLAVORING EXTRACTS
The value of spice depends on its strength and flavor. The same may
be said of flavoring extracts. That spices and flavoring extracts are
largely adulterated is certainly a deplorable fact. As quality in medi-
cine should be of the utmost importance, so ought the articles used in
preparing the food which sustains life, to oe of a pure quality and of
full strength. I have facilities for testing the purity of spices, and guar-
antee the ones I sell to be STICTLY PURE, free from adulteration
and of EXTRA full strength. The Flavoring Extracts of Vanilla,
Lemon, Orange, Almond and Rose are of my own manufacture and
are guaranteed to be pure and Extra strong. All spices and flavors
are sold in bulk and at reasonable prices. I solicit a share of your
patronage, believing you will be pleased after a trial. Respectfully,
C. L. CAPRON, PHARMACIST.
STRENGTH =^malone, n. y ^— PURITY
BEFORE TAKING
BEFORE making use of any of the recipes in this book, sen-
sible people will come to my office on East Main Street, and
attend to the making of their Last Wills and Testaments.
AFTER TAKING
AFTER making use of any of the recipes in this book,
Icindly suggest to your heirs that I make a specialty of looking
after estates.
M. E. MCCLARY,
ATTORNEY.
242
AD VER riSEMENTS
SARGENT'S GEM FOOD CHOPPER is an article for kitchen use, intended
to take the place of the chopping bowl and knife. It is carefully made and nicely tinned;
it has self- sharpening steel cutters that cannot break ; also cutter for making Nut Butter.
YOU NEED THE GEM IN YOUii KITCHEN. It chops all kiad9 of meat, both raw anil cooked, fish, clams, fruit, vegetables an^
other articles of food. Chops quickly, quietly and easilr; is easy to take apart, easy to put together, easy to adjust, easy to use. It sare*
tims, trouble and strength and greatly simplifies the making of mince pies, hash, Hamburg steik, croquettes, fish balle, salads and
other farorite dishes without limit. Uiiliiei "left-overs" which can be made into attractire and appetizing dishes by using thi Gem.
Cloth-bound Gem Chopper Cook Book, containing oyer i!00 valuable recipes, free with each chopper.
AD VER TISEMENTS
243
THE GUM CHOPPER.
No. 20 small, chops 2 lbs. per minute, $1.00
No. 22 medium, " 2 1-2 '* " " 1.25
No. 24 large " 3 " " " 2.00
Sold Exclusively by
H. D. Thompson ^ Co.
Jobbers of
UP = TO = DATE, HAR DW ARE
MALONE, NEW YORK.
GREENO 4 AUSTIN
55 East Main Street,
MALONE. NEW YORK.
DRY GOODS and
Novelties in Women's Wear.
24^. ADVERTISEMENTS
Catpet0, iRus0, Qgattings, paper !^anging0,
2DiI Clatf)0, iLfnDleum0
2^inDato ^|)aDe0, JLace Curtains
Brp (S^ootis anti Crockerp
(lBa0t 90ain Street*
Sole Agents for the Famous McMillan Pants
Men's and Boys' Suits
Also Hats, Caps and Furnishing Goods of every descrip-
tion at Low Prices.
AD VER TISEMENTS
245
To get good results from any recipes
in this book, good material and good
work are necessary. The same rule
appHes to anything made. It is be-
cause J. 0. BALLARD & CO. follow
this rule that '' MALONE PANTS "
are so widely and favorably known.
A. G. CROOKS iSL CO.
MALONE, N. Y.
Oldest Wholesale Grocery
House in Northern New York
G. W. CROOKS. Wm. A. CROOKS. W. B. CROOKS.
246 AD VER TISEMEN TS
F. W. LAWRENCE & CO.
115 EAST MAIN ST.
M A L O N E
Fine Dry Goods, Ladies' Suits, Waists, Laces, Embroider-
ies, Dress Trimmings, Etc.
OFFICE OF
DRS. R. J. & A. G. WILDING.
S. C. COLEMAN
DENTIST
Over Hyde's Drug Store.
Hours: 9 to 12; 1.30 to 5.30.
BENJ. L. WELLS
LAWYER. MALONE, N. Y.
Second Entrance East
OF Peoples Bank MAIN STREET.
A D VER TISEMEN TS 247
O. S. LAWRENCE
Wholesale and Retail Dealer in
Flour, Grain and Mill Feed,
Baled Hay and Straw.
ICE CREAM AND ROCK SALT, LINSEED MEAL, ETC.
PILLSBURYS BEST FLOUR, SfwulfouYS"^ rd'of.=l:
I have a large quantity of BODY BIRCH and MAPLE
WOOD which will be cut up to suit the purchaser.
O. S. L A WRENC E
SOROSIS SHOES
ONCE A WEARER; ALWAYS A WEARER
HOIT & HASKELL
EXCLUSIVE DEALERS. MALONE, N. Y.
248 AD VER TISEMENTS
Howard House
S. J. 6 J. A. FLANAGAN, Proprietors
Malone, N. Y.
J. J. MURPHY'S
42 MAIN STREET
HEADQUARTERS FOR
Ladies' and Children's Cloaks, Suits and Separate Skirts.
A complete line of Ladies' Fine Dress Shoes.
SOLE AGENT FOR THE "ULTRA" SHOES.
MADAME MARGUERITE
Fine Millinery
EAST MAIN ST. MALONE, N. Y.
Geo. H. Nickelson
Office and Residence
44 West Main Street
Funeral Director and
Practical Emb aimer
Both Telephones
oid67D. New 75 Malone, N. I,
AD VER TISEMEN TS 249
H i 11^ lii MM m i — m » ^ \\\\ im m ^ m ' " "H
Made From %
Gfeant Tariz^r
and Soda
with the added produtfl
Sugar of nilk
(Crystalized from
Cows' Milk)
WHICH IS
Entirely Converted
— INTO—
Leavening Gas
— AND A —
Rich. Food Flavor
Without a
Grain of Lossm
Thatcher's Baking Powder
Dissolves Clear as Crystal
— IN HOT WATER —
And is Purest and BesU
Write for Cook Book, etc., H. D. Thatcher & Co., Potsdam, N. Y.
L miiii^ ill ^ li II mm II II ■■■■ iiii MB m i I I I im b J
230 ADVERTISEMENTS
FRED O'NEIL G. H. HALE
ESTABLISHED 1878.
O'NEIL & HALE
FIRE AND LIABILITY
INSURANCE
MALONE, NEW YORK
PUTNAM'S
DEPARTMENT STORES
HEADQUARTERS FOR
WALL PAPER
AD VER TISEMENTS 251
The Tuttle Company
Fine Stationery and
Printing House
11 and 13 Center Street Rutland, Vt.
Card Plate and
Steel Die Embossing
Wedding Invitations
Stationery
Address Dies
Visiting Cards
Miscellaneous, and
Blank Books
Prompt attention given to the exe=
cution and delivery of all orders
252 AD VER TISEMENTS
THE
PEOPLE'S NATIONAL BANK
OF MALONE
CAPITAL $150,000. SURPLUS $160,000.
Malone Cook Book
FOR SALE AT
THOS. T. BUTTRICK'S
63 EAST MAIN STREET MALONE, N. Y.
INDEX TO ADVERTISEMENTS.
Symonds & Allison,
E. J. Wood, .
Miss McDonald, .
Copeland & Kipp,
Eldredge & Mason,
C. W. Breed & Co.,
Fred Smith, .
M. Slason & Son,
M. N. Fell, .
J. J. Flanagan, .
Short, Wilding & Co.,
M. J. Munger,
William F. Lynch,
A. C. Hadley,
James T. Welch, .
T. T. Buttrick, .
C. W. Hyde & Co.,
Mrs. P. S. Phillips,
Paddock & Haskell,
William L. Allen,
E. N. W. Robbins,
A. J. Nicholson, .
Clark & Son,
Donovan & Looby,
R. M. Moore,
Lawrence, Webster &
Shufelt & Donaldson,
Kellas & Geneway,
Ernest E. Muller,
John H. Dullea, .
Andrus-Robinson Co.,
217
D. Dickinson & Co., .
. 230
218
Louis Rushford, .
. 230
218
E. & S. Koory, .
. 230
218
R. D. Huntington,
. 230
218
S. B. Skinner,
. 231
219
Ladd & Smallman,
232
220
Mrs. C. H. Berry,
. 232
220
M. J. Melden,
232
220
B. W. Berry,
. 232
220
F. S. Channell, .
. 233
221
F. C. Andrews, .
. 234
222
John Lincoln,
. 234
222
H. D. Hickok,
. 234
222
Mullarney & Holland,
. 234
222
Malone Light Co.,
. 235
228
Cooley & Tallman,
. 236
224
Gordon H. Main,
. 236
224
A. B. Parmelee & Son
; . 236
224
A. N. Henderson,
. 236
224
A. C. Dean, .
. 237
225
H. P. Carroll,
. 238
226
Fayette B. Estes,
. 238
220
R. N. Porter,
. 238
226
Badger & Cantwell, .
. 238
226
Monaghan & Rice,
. 239
Co.,
227
E. W. Knowlton, .
. 2.39
228
Floyd E. Rock, .
. 240
228
Farmers National Ban
k, . 240
228
Mrs. M. J. McCormick
. 240
228
C. H. Turner,
. 240
229
C. L. Capron,
. 241
254
INDEX TO ADVERTISEMENTS
M. E. McClary, .
H. D. Thompson, . 242,
Greeno & Austin,
J. H. King, ....
Mallon & Pratt, .
J. O. Ballard,
A. G. Crooks & Co., .
F. W. Lawrence & Co.,
Drs. R. J. & A. G. Wilding,
S. C. Coleman,
B. L. Wells, ....
O. S. Lawrence, .
241
Hoit & Haskell, .
247
243
Howard House,
248
243
J. J. Murphy,
248
244
Madame Marguerite, .
248
244
George H. Nickelson, .
248
245
H. D. Thatcher & Co.,
249
245
O'Neil & Hale, .
250
246
H. A. Putnam,
250
246
The Tuttle Company, .
251
246
People's National Bank,
252
246
Malone Cook Book,
252
24*:
VJG
1.4 \903
LIBRARY OF CONGRESS